A quick low-fat pud that's easy to made and easy to adapt
- 1 x 50g/2oz sachet coconut cream
- 500g 0% Greek yogurt or tub quark
- 85g icing sugar, sieved
- few drops vanilla extract
- 2 kiwi fruit
- 400g can pineapple chunks
MethodSpoon the quark or yogurt into a mixing bowl, then stir in the icing sugar and vanilla. Combine with the coconut mix, then spoon into individual glasses. Chill until ready to serve.
- 2 sheets leaf gelatine
- 400ml can coconut milk
- 6 tbsp caster sugar
- 1 vanilla pod
- 300g rhubarb, cut into short lengths
- Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.
- Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.
- 4 allspice berries
- 4 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 1 vanilla pod, split, or ½ tsp vanilla extract
- 2 x 400ml cans full-fat coconut milk
- 200g caster sugar
- a little vegetable or sunflower oil, for greasing
- 1 ripe mango, 1 cheek cut into small dice and set aside to serve, remaining 140g/5oz roughly chopped
- juice ½ lime
- 4 tbsp agar-agar flakes
- 2 crinkly passion fruits, to serve
- mint leaves, to serve
- toasted coconut shavings, to serve
- Put the allspice berries and cardamom pods in a large saucepan. Use the end of a rolling pin to gently split open the cardamom pods and crack the allspice into a few pieces. Add the remaining spices, coconut milk and 140g of the caster sugar to the pan. Set over a gentle heat and simmer for 5 mins. Cool, then chill overnight.
- Grease 4 x 200ml pudding moulds, ramekins or pretty glasses with a little oil (you can skip this if you don’t want to turn the creams out once set). Put the remaining sugar, mango, and lime juice in a food processor and blend to a purée. Sieve the purée into a saucepan, sprinkle 1 tbsp agar agar flakes over the surface and leave to stand for 5 mins or until the agar agar has dissolved. Stir the agar agar into the purée and bring to a gentle heat, then simmer for 3-5 mins, stirring now and then, until the purée has thickened slightly. Divide between the moulds and chill for at least 2 hrs or until set.
- Sieve the infused coconut milk into a clean pan and discard the spices. Sprinkle over the remaining agar agar flakes and leave for 5 mins until the agar agar has dissolved. Heat gently for 3-5 mins, stirring now and then. Divide the mixture between the moulds and chill for at least 4 hrs, or overnight.
- To serve, dip the base of each mould into hot water for 10 secs or so, then turn out onto a plate. Top each dessert with a little chopped mango, some passion fruit seeds and a small sprig of mint, then sprinkle the coconut flakes around the plate.
- 1 2 pound deli-Roasted Chicken
- 1 15 ounce can unsweetened Coconut Milk
- 2 cups water
- 1/4 cup lime juice (2 medium limes)
- 3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
- 1 tablespoon soy sauce
- 2 teaspoons thai seasoning blend
- 1/4 teaspoon salt
- Thai seasoning blend (optional)
- Fresh cilantro (optional)
- Lime wedges (optional)
- Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
- To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.