The sky is blue and the sun is shining, so it’s time for something tropical. Even if it’s not quite warm enough to take off your coat.
What could be better than fresh tropical fruit, cooked down with plenty of lime juice, sandwiched between layers of whipped coconut cream? I first discovered creating fluffy whipped coconut cream when I left a can of coconut milk in the car overnight during winter. When I brought it inside and opened it, the cream had separated from the coconut water and it looked thick enough to whip- so I did. This is a method I love to use, especially when sweetened with a touch of carameleque coconut nectar, available in health food shops and world food aisles.
This dessert is sure to impress as it looks as beautiful as it tastes. You could always serve in a martini glass to show off the layers and transport yourself to warmer days.
4 passion fruits, skins discarded
1 can of coconut milk, chilled
1 tbsp Cocofina coconut nectar
2 tsp desiccated coconut, for sprinkling
1. Add the sliced mango, passionfruit and lime juice to pan and simmer over a low heat for 4-5 minutes until a compote develops and set aside to cool
2. In the meantime, scoop the solid cream from the chilled can of coconut milk and discard the clear juice. Spoon the coconut cream and coconut nectar into a bowl and whip until light and fluffy using an electric whisk (I use a hand whisk) for 4-5 minutes.
3. Spoon an even layer of the compote into a glass, followed by an even layer of whipped coconut cream. Repeat until the glass is full. Finish with a generous layer of coconut cream and sprinkle with desiccated coconut before serving.