An interesting combination of yuzu and coconut with a hint of lemongrass makes this a perfect dessert to follow Asian food. Dairy free and egg free too. Pour 1 can of organic coconut cream into a saucepan and add 2 stalks of lemongrass (bruised and cut into shorter lengths) ¼ of a cup of yuzu juice,…… Continue reading yuzu and coconut ice cream
Tag: coconut cream
pumpkin with coconut custard
This popular Southeast Asian dessert is not too sweet and makes a lovely end to a spicy meal. It looks impressive when it’s cut open at the table too! Preheat your oven to 150ºC (300ºF). You will need a small Japanese pumpkin for this dessert. Wash and dry the pumpkin and cut a hole into…… Continue reading pumpkin with coconut custard
michelle picker cooks 