Fresh Fruit in Coconut Cream |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I am posting this for the Zaar World Tour II. I have not tried this. This is compliments of . Servings and time are estimates. This dessert also can be prepared with Asian fruits such as litchi, rambutan, or star fruit. Ingredients:
3 1/2 ounces creamed coconut |
1/3 pint boiling water |
2 tablespoons palm sugar |
1 pinch salt |
1 orange, zest of, strips |
1 lime, zest of, strips |
1 large banana, firm, peeled and chopped |
1 mango, peeled and sliced |
1 orange, peeled and sliced |
1/2 fresh pineapple, peeled and cut in cubes |
Directions:
1. Roughly chop the block of creamed coconut into thin slivers.
2. Place in a bowl and pour in boiling water.
3. Mix well until creamed coconut dissolves.
4. Add more creamed coconut for a thicker consistency.
5. Transfer the creamed coconut and water mixture to a pan.
6. Add sugar and salt and heat gently until sugar dissolves.
7. Add orange and lime peel.
8. Add the banana, mango, pineapple cubes, and orange pieces.
9. Cook gently for two to three minutes.
10. Arrange the fruit and coconut sauce decoratively on serving plates.
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