Exotic coconut cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Bring milk, sugar and grated coconut to the boil, except for 2 tablespoons. Simmer openly for about 10 minutes, stirring frequently.

2. 2

   Let the coconut milk cool down a little and pour it through a gauze cloth or fine sieve into a bowl. Then squeeze the grated coconut vigorously. Squeeze the gelatine and dissolve in the hot coconut milk. Let it cool down. Stir in liqueur if necessary. Chill for about 20 minutes until the milk starts to gel. Whip the cream until stiff and fold into the coconut milk. Chill for at least 4 hours.

3. 3

   Wash, peel or chop the fruit and arrange. Use a moistened tablespoon of the cream to cut off the cams and arrange on the fruit. Sprinkle with coconut flakes, dust with icing sugar

4. 4

   Fruit for dessert:

5. 5

   Nice to decorate are pineapple, citrus fruits, lychees, rambutan or cape gooseberries. Larger

6. 6

   Peel the fruit and cut into slices or pieces. If you like, you can marinate them with some liqueur

Nutrition Facts

KCAL
320 kcal

CARBS
28 g

FATS
19 g

PROTEINS
7 g