Thai · Dessert
Fruit in Coconut Cream with Palm Sugar
A Thai fruit dessert of ripe mango, watermelon and pineapple served chilled under a pool of coconut cream sweetened with palm-style sugar, finished with shaved coconut and torn mint.
$1
15 minsPrep
3 minsCook
38 minsTotal
EasyLevel
Nutrition per serving
286Calories
2.9gProtein
22.7gFat
22.7gCarbs
20.1gSugar
1.4gFiber
210mgSodium
0mgChol
20gSat Fat
331mgPotassium
27mgCalcium
1.5mgIron
0mcgVitamin B12
24.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Warm the coconut cream gently in a small pan over low heat just until it loosens, then stir in the brown sugar and salt until fully dissolved - do not let it boil.
2
Remove from heat and cool to room temperature, then chill the sweetened cream in the fridge for at least 20 minutes until cold and slightly thickened.
3
While the cream chills, dice the mango, watermelon and pineapple into even bite-sized pieces and shave the fresh coconut flesh into thin curls.
4
Divide the mixed fruit evenly between two bowls.
5
Spoon the chilled sweetened coconut cream generously over each bowl of fruit.
6
Scatter the shaved coconut and torn mint leaves over the top and serve immediately while the cream is still cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Coconut Cream, chilled
- 18g18g Brown Sugar, dissolved into warm coconut cream, cooled
- 1g1g Salt, pinch, stirred into the cream
- 70g70g Mango, peeled, diced, 1
- 40g40g Watermelon, peeled, deseeded, diced, 1
- 35g35g Pineapple, peeled, cored, diced, 1
- 10g10g Coconut Flesh, thinly shaved, 1
- 2g2g Mint, small leaves, torn, 1
