in Dessert Recipes

Coconut cream with currants

updated

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Ingredients for 4 servings:

  • 500 ml coconut milk
  • 40 g cornstarch
  • 4 tbsp desiccated coconut
  • 4 tbsp liqueur (coconut liqueur)
  • Sugar, to taste
  • 200 g currants, red currants
  • 30 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Mix the currants with the sugar and add 2 tablespoons to each dessert glass. Blend the cornstarch with a little coconut milk until smooth. Bring the remaining coconut milk to a boil, stir in the cornstarch, and reduce while stirring. Remove from the heat, stir in the coconut flakes and liqueur, and sweeten to taste. Pour the cream over the currants in the glasses, let them cool, then refrigerate for 20 minutes. Then scatter the remaining currants over the top and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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