John Myers
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Filled Coconut with Matcha (Sonja Kirchberger)
The perfect filled coconut with matcha (sonja kirchberger) recipe with a picture and simple step-by-step instructions.
Green tea cream:
- 1 Pc. Gas cartridge
- 3 Pc. Peeled drinking coconuts
- 3 Pc. Banana leaves
- 3 Pc. Mint twig tips
- 15 g Matcha powder
- 500 g Mascarpone
- 90 g Powdered sugar
- 20 g Cream
Coconut water gel:
- 100 ml Coconut water
- 2 tbsp Maizena express by feeling
- 30 g Sugar
- 30 g Mirin (sweet rice wine)
Thai soup:
- 400 ml Coconut milk
- 400 ml Whipped cream
- 6 Pc. Kaffir lime leaves
- 2 Pc. Lemongrass stalk
- 1 Pc. Thai chili pepper
- 150 g Sugar
- 4 cm Ginger
Asian salad:
- 3 Pc. Kumquat
- 2 Pc. Pitaya
- 6 Pc. Physalis
- For the gel, boil the coconut water, sugar and mirin in a saucepan and set with Maizena. Let cool down.
- For the soup, heat all the ingredients in a saucepan, cut the lemongrass into small pieces, after boiling, mix once with the hand blender. Fill into the espuma bottle and load it with a gas cartridge.
- Mix all the ingredients for the green tea cream with a whisk.
- For the salad, cut dragon fruit into small pieces and halve the physalis – cut the kumquat into very thin slices.
- To serve, divide the coconut 2/3 to 1/3. First fill the larger half with cream, then jelly and fruit salad. Top up with the espuma and top with the mint twig tips. Line the plate with a banana leaf, place the nut on it with the lid ajar.
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