Coconut Cream

Coconut Cream
Quantity Ingredient
50 g Coconut rasp
4 tbsp Creamy coconut milk
4 cl Batida de Coco Liqueur
5 leaf Gelatine
2 Eggs
60 g Sugar
2 tsp Lime peel
250 g Cream

For the coconut cream you can use fresh coconut and grate the flesh. It doesn't need soaking. Mix creamy coconut milk (can) and Batida di Coco. If dried coconut rasps are used, these must be soaked in this mixture for 10 minutes. Soak gelatine in cold water for approx. 5 minutes. Then pour into a pot dripping wet and heat carefully until the gelatine dissolves. Whip eggs with sugar and lime peel to a thick cream. Stir in the coconut rasp and the Batida di Coco mixture. Add some of the cream to the gelatine and mix well. Then return to the rest of the cream and mix well, otherwise the gelatine will clump. Put the coconut cream in the fridge for 10 minutes until it sets easily and you can draw a "street" in the cream. Whip the cream until stiff and stir into the coconut cream. Place in the fridge for about 2 1/2 hours.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
540 kcal
29 g
11 g
44 g

(C)opyright by Marions Kochbuch