Coconut Cream with Currant

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	1 hr 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Mix 200g red currants with 30g sugar. Divide the mixture equally among 4 dessert glasses.
In a small bowl, mix 40g cornstarch with some of the 500ml coconut milk to form a smooth paste.
Pour the remaining coconut milk into a saucepan and bring to a boil over medium-high heat.
While stirring constantly, slowly add the cornstarch paste to the hot milk to prevent lumps.
Reduce heat to medium and continue stirring for 1 to 2 minutes until the cream thickens slightly. Remove from heat.
Stir in 4 tablespoons desiccated coconut and 4 tablespoons coconut liqueur. Add sugar to taste.
Pour the warm coconut cream over the currants in the glasses. Cool to room temperature, then refrigerate for 20 minutes.
Top each glass with the remaining red currants and serve.

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.