John Myers
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Dessert: Coconut Cream with Fruit Salad
The perfect dessert: coconut cream with fruit salad recipe with a picture and simple step-by-step instructions.
* for the coconut cream
- 200 ml Coconut milk
- 3 sheet Gelatin white
- 1 tbsp Sugar
- 0,25 piece Grated tonka beans
- 100 ml Cream
* for the fruit salad
- 0,5 piece Sugar melon / honeydew melon
- 200 g Fresh strawberries
- 1 piece Kiwi fresh
- 1 tbsp Sugar
- For the fruit salad, cut out the pulp of the melon and cut into bite-sized pieces. Wash the strawberries in halves or quarters. Peel the kiwi and cut into slices, halve or quarter them if necessary.
- Put together in a bowl and mix, sprinkle with sugar.
- For the coconut cream, soak the gelatine in cold water for about 10 minutes.
- Heat the coconut cream and dissolve the gelatine in it. Then stir in sugar and tonka bean. Place in the refrigerator until the mixture is very thick.
- Whip the cream until stiff and stir into the coconut cream.
- Fill this cream into dessert bowls or a larger bowl and place back in the refrigerator until you have finished eating.
- Stir the fruit salad and pour onto the coconut cream or serve in an extra bowl.
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