Fresh Fruit
& Coconut
This recipe sounds slightly more complicated then it really is. It makes a wonderful light dessert after a large meal. It can be doubled easily. Feel free to experiment with any other fruits or combinations of fruit. Make sure to pick nice bowls to serve it in - I used largish martini glasses. If you like you can serve it with 1 or 2 crisp cookies.

Ingredients: (approximate amounts)

1 cup coconut milk
(or 1/8 of a 200 g block creamed coconut measured with water to make 1 cup)
2 Tbsp flour
3 Tbsp cane sugar
1 egg
1 Tbsp butter
1/2 tsp vanilla
1 large ripe mango or 1 1/2 bananas
2 Tbsp shredded coconut (sweetened and toasted if you wish.)


Boil a small amount of water in a pot or the bottom of a double boiler. Combine the coconut milk or creamed coconut and water, flour and sugar in a heatproof bowl or the top of a double boiler. Heat gently until the sauce starts to thicken, stirring occasionally.

Meanwhile, beat the egg in a bowl for about 20 seconds. Pour about half the sauce into the bowl while mixing vigourously. Pour back into pot and put back on the heat. Again cook until slightly thickened. Add butter and vanilla. Heat another few seconds, then take off the heat.

While all that is cooking, prepare the fruit. If using bananas, peel and slice then divide into 2 pretty serving bowls or glasses. If using mango, cut around the edge of the seed - the mango is slightly flat, cut around the widest part. Using the knife, kinda work your way along the seed until half the mango is in your hand. Now cut the seed from the second half. Take one side, and slice it first one way then the other without breaking the skin. Gently push on the middle so that you invert the cuts you made are easy to cut off. (The skin may break, but that's OK.) Now you can cut the pieces off. Put half of them in one serving bowl, then repeat with the other half. (If you can make sense of my explanation, good for you! Feel free to cut the mango up another way, this is just the easiest way that I know of. It's not really that complicated.)

Gently spoon the custard onto the fruit, then cover and place in the fridge to chill for a half hour to an hour or more, depending on how cold you want it. Just before serving, sprinkle with shredded coconut.

Serves 2

All recipes © Katie Kelly
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