makes
32
prep
10 minutes
cook
5 minutes
difficulty
Mid
makes
32
serves
preparation
10
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
- 60 g (½ cup) grated fresh coconut or shredded coconut
- 500 ml (2 cups) coconut cream
- 125 ml (½ cup) coconut water
- 200 g caster sugar
- 1 tsp powdered agar-agar (see Note)
Cooling time 20 minutes
Chilling time 4 hours
You'll need a 32-hole (1 tbsp-capacity) silicone decorative mould tray, from specialty kitchen shops, for this recipe. Alternatively, ice cube trays will work just as well.
Instructions
Divide grated coconut among holes in tray.
Combine remaining ingredients and 1 teaspoon of salt in a saucepan over medium heat. Bring to the boil, then cook, whisking, for 3 minutes or until mixture starts to rise. Remove from heat, transfer to a jug and pour over grated coconut in moulds. Cool to room temperature, then chill for 4 hours or until firm. Invert onto a serving plate and serve cold.
Note
• Agar-agar, a gelatinous substance made from seaweed, is a vegetarian alternative to gelatine. Available from health and Asian food shops.
Photography Brett Stevens. Styling Berni Smithies.
As seen in Feast magazine, April 2014, Issue 30.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
