Ditching dairy for creamy coconut makes for a delicious light summer dessert, especially when paired with stone fruit or berries. Try and look out for coconut cream with the smallest ingredient list – the fewer emulsifiers, stabilisers and numbers the better!
Recipe Tag: coconut
Not all coconut cream is created equal. You need a good-quality coconut cream when whipping or it can separate; I use full-fat Trident coconut cream. It’s best to keep the coconut cream in the fridge for at least a few hours before using it.
This salad is bright, crunchy, substantial and packed full of flavour. The dressing can be made well in advance, however dress the salad right before serving to retain its crunch. You can find fried shallots at some supermarkets or at your local Asian supermarket. I use a medium-firm organic tofu from Tonzu.
This dessert is a kind of hybrid of Sri Lanka honey hoppers, appam and Malaysian apam balik – sweet, crisp coconut pancakes. This is best made using fresh coconut, the flesh of which you need to extract and peel. I usually crack open a coconut and leave it in the fridge for a day as this helps the flesh come away from the husk. I then use an oyster knife to pry off the flesh and peel it with a vegetable peeler. Alternatively, use dried coconut that has been soaked.
Prepare the mussels ahead then it’s just a matter of tossing together all the remaining ingredients for an easy lunch or dinner. Green papaya (pawpaw) or mango is relatively tasteless but adds an important textural component here.
Finally, you can burn your desserts without judgment! The recipes that follow are based on classic techniques that involve fire, smoke or high heat. The nectarine dish is smoky, fruity, with just a hint of sweetness, while the barbecued bananas are super-easy and tasty, as well as being vegan and dairy-free.
The sesame brûlée is inspired by sesame ice cream, which I’m a big fan of, and the baked Alaska slice is a simplified version of the retro favourite. Finally, no fiery dessert feature would be complete without a bit of flambé, which is where the buckwheat crêpes Suzette come in. Enjoy!