John Myers
Coconut – Chocolate – Dessert …
The perfect coconut – chocolate – dessert … recipe with a picture and simple step-by-step instructions.
- 2 leaf Gelatin white
- 200 Milliliters Coconut milk
- 35 g Milka white chocolate
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 1 packet Vanilla sugar
- 0,5 Fresh mango
- 1 Lemon fresh
- 2 tablespoon Powdered sugar
- 2 tablespoon Bacardi
- Lemon balm fresh
- Soak gelatine in cold water.
- Heat coconut milk in a saucepan. Take off the stove. Break the chocolate into pieces and dissolve in the coconut milk. Squeeze out the gelatine well and dissolve it in the still warm milk.
- Whip the cream with the whipped cream and vanilla sugar until stiff. When the coconut milk starts to gel, fold in the cream.
- Divide the mixture into three dessert glasses and chill for about two hours.
- Peel the mango, cut into wedges from the core, dice. Squeeze the lemon. Mix the mango with lemon juice and powdered sugar in a saucepan and bring to the boil briefly. Simmer gently for about 10 minutes. Let cool down. Add the rum and puree the whole thing.
- Distribute between the three glasses. Chill until ready to serve. Garnish with lemon balm.
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