Another stellar (slightly adapted) ice cream recipe from Jeni Britton Bauer’s jeni’s SPLENDID ICE CREAMS AT HOME. This one has an exceptional balance of peanut and coconut with the perfect hint of spice. Measure 1¼ cups of milk, removing 2 tablespoons to make a slurry with 5 teaspoons of cornflour (cornstarch). In a saucepan bring…… Continue reading peanut coconut ice cream
Tag: coconut
coconut tart with burnt honey and passionfruit
This coconut tart, by Matt Moran for Delicious, is enhanced by the brightness of the passionfruit and the slight bitterness of the burnt honey. The perfect dessert after just about any cuisine. Grease and line a 25cm springform cake tin. Soak 3 sheets of gelatine in cold water for 5 minutes. In a saucepan over…… Continue reading coconut tart with burnt honey and passionfruit
tapioca pearls with coconut and banana
Tapioca pearls are translucent balls made of cassava starch. Originally produced as a cheaper alternative to sago they are particularly popular in bubble tea and are used in many South East Asian desserts and drinks. Although they don’t have much flavour, the texture is wonderful. To make four generous portions, bring 9 cups of water…… Continue reading tapioca pearls with coconut and banana
cucumber and coconut salad
Here’s a simple and wonderfully refreshing salad to serve with any South-East Asian dish. First, and most importantly, buy a young coconut with very soft flesh. These can generally be bought already peeled and wrapped in plastic. Make 2 holes in the coconut and drain the water into a container. Break open the coconut and…… Continue reading cucumber and coconut salad
blood lime and coconut ice cream
I’ve been interested in native Australian finger limes for a while so I chose to plant a blood lime as it suits the cool climate here. A cross between red finger lime and Ellendale mandarin, their colour ranges from lime to burgundy and they’re a little sweeter then standard limes. The skin and flesh can…… Continue reading blood lime and coconut ice cream
coconut and pineapple upside down cake
Wonderfully caramelised ripe pineapple crowns this coconut cake. Preheat your oven to 175ºC (350ºF) and grease a 20cm (8″) round, deep-sided cake tin. Peel and slice half a very ripe pineapple into thin slices. Heat 2 tablespoons of butter and 1 tablespoon of sugar in a large pan over medium-high heat and cook the pineapple slices for 3 minutes on each…… Continue reading coconut and pineapple upside down cake
lamb in coconut milk
Introduced to the South American cuisine by African slaves, coconut is used widely in Brazil and the Andean countries. This recipe, adapted from Maria Baez Kijac’s The South American Table comes from the Pacific Coast of Columbia. Trim and dice 450g (1 lb) of lamb. In a heavy pan, heat some oil and butter over medium…… Continue reading lamb in coconut milk
ice cream terrine
I chose Asian flavours for this pastel creation, once again inspired by Jeni’s Splendid Ice Creams. The advantages of this ice cream terrine are that it’s prepared ahead of time, easy to keep servings to an even size and it looks attractive too! The three flavours I made were guava and tamarind, salted coconut and kaffir lime leaf. For the guava and…… Continue reading ice cream terrine
jerk chicken + coconut rice and beans
I haven’t tried much Jamaican food but a newly found appreciation of all things cooked over coal led to this delicious meal. Jerk is a style of cooking in which meat is dry-rubbed or wet marinated with a very hot spice mixture which always includes allspice (pimento in Jamaica) and Scotch bonnet chillies. We used Tasting Tables’s…… Continue reading jerk chicken + coconut rice and beans
dark chocolate coated cherries
Cherries and chocolate are famously well suited. Try this simple combination of fresh ripe cherries in a dark chocolate shell with a hint of coconut. Wash and chill 30 ripe cherries. In a microwave melt 40g (1½ oz) of 70% dark chocolate with 2 teaspoons of unrefined coconut oil until you can stir them together into a smooth…… Continue reading dark chocolate coated cherries
michelle picker cooks 