Recipe: Coconut cream and tropical fruit

By Grant Allen

Add a comment
Coconut cream and tropical fruit. Photo / Grant Allen
Coconut cream and tropical fruit. Photo / Grant Allen

Serves 4-6

Pastry chef Yuli Priyono made this with some beautiful Balinese fruit that you will be lucky to find in New Zealand.

Use paw paw, ripe mangoes, pineapples and banana to replicate this recipe. Pandan leaves are available in New Zealand, but only in Asian supermarkets. They infuse the coconut milk with a vanilla-like flavour. Substitute a vanilla pod if you cannot find pandan leaves.

• 300g coconut milk
• 100g caster sugar
• 2 pandan leaves or a vanilla pod
• 1 cup water
• 25g palm sugar
• 4 cups tropical fruit, cubed

1. Warm the coconut milk and ½ a cup water with the caster sugar, along with the pandan leaves or vanilla pod. Infuse for 15 minutes.

2. Strain out the leaves and cool and chill until very cold.

3. In a small pot, heat ½ cup water with the palm sugar. Boil until it forms a caramel syrup. Cool.

4. Arrange the cubed fruits in serving glasses. Pour over the coconut milk and drizzle over the palm sugar syrup.

- Herald on Sunday

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production bpcf03 at 23 Jan 2017 03:46:35 Processing Time: 1127ms