Semi-frozen coconut cream with mango

Ingredients for 5 servings:

• ½ tbsp cornstarch
• 200 ml coconut milk
• 200 ml soy milk (soy drink)
• 70 g sugar
• 40 desiccated coconut
• 2 mangoes
• 2 tbsp peanuts

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 19.08.2020

Mix the cornstarch with 2 tablespoons of soy milk until smooth. Bring the remaining soy milk to a boil in a saucepan with the coconut milk and sugar. Stir the cornstarch into the boiling milk and bring back to a boil. Remove the cream from the heat and let it cool completely. Stir the desiccated coconut into the cream and place it in a metal bowl in the freezer for 2-3 hours, stirring occasionally with a fork. To serve, peel and pit a mango, then blend the flesh with a hand blender until smooth. Dice the second mango. Roast the peanuts in a pan without oil until golden brown and let cool. Blend the semi-frozen coconut cream with a hand blender and divide it among dessert plates. Add the mango puree and mango cubes and sprinkle with the roasted peanuts. Thai prepared this recipe as a dessert on Wednesday, August 19, 2020, in the show “The Perfect Dinner” – Day 3 from the Altes Land.