Coconut Cream – Cams with Exotic Fruits

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

4 sheets gelatine, white
200 ml coconut milk, unsweetened
60 g suar
1 packet bourbon vanilla sugar
3 tablespoon coconut liqueur
200 ml whipped cream
Fruits, e.g. pineapple, mango, oranges, tangerines, physalis etc.

For the set:

possibly desiccated coconut
possibly lemon balm

Instructions

Soak the 4 gelatine sheets in cold water for 5 minutes.
Heat the coconut milk, sugar, and bourbon vanilla sugar together over medium heat, stirring occasionally, for 3-4 minutes until warm.
Remove the gelatine sheets from the water, squeeze out excess water, and stir into the hot coconut milk until completely dissolved.
Let the mixture cool for 10 minutes, then stir in the coconut liqueur.
Refrigerate for 1-2 hours until the mixture starts to gel.
Whip the cream until stiff peaks form, then fold into the cooled coconut mixture until combined.
Refrigerate for at least 4 hours, preferably overnight.
Using a moistened spoon, scoop out portions of the cream mixture onto serving dishes and serve with peeled and cut fresh fruits.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.