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
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water. Warm coconut milk with sugar and bourbon vanilla sugar. Take the gelatine sheets out of the water, squeeze out and dissolve in the hot coconut milk. Let cool a little and stir in the coconut liqueur. Chill until the coconut milk starts to gel.
- Whip the cream until stiff and fold into the cream, chill for at least 4 hours, or better overnight.
- Use a moistened tablespoon to prick the dumplings out of the cream and serve with the peeled and portioned fruits. Garnish with grated koskos and lemon balm.
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