1 1/2 cups pouring cream
400 ml. coconut milk
1 tsp. Queen vanilla bean paste (or use 1 vanilla bean, split and seeds scraped)
1/2 cup caster sugar
3 tsps. gelatine powder
Seasonal fruit, to serve
1. Place the cream, coconut milk, sugar and vanilla bean paste in a saucepan. Cook stirring, for 3-5 minutes or until sugar dissolves. Slowly bring to a simmer over medium heat. Remove form heat and set aside to cool slightly.
2. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine powder and stir until dissolved. Cool slightly, then stir into the warm cream mixture. Strain cream mixture into a jug.
3. Lightly oil (I used coconut oil) 6 x 6cm (tall) dariole moulds. Place on a tray and pour in cream mixture. Refrigerate for at least 4-6 hours or overnight.
4. To serve, turn onto a serving plate and serve with fresh seasonal fruit and micro herbs (optional). You can also serve this with raspberry coulis if you like.
12 x green prawns, peeled, deveined, tails intact
565 ml coconut milk
1 x coriander (cilantro) root, washed and scraped
1 Tbls lemongrass, finely chopped
1 tspn sambal oelek (fresh ground chilli)
1 x long red chilli, cut in half
3 x cm. piece galangal, thinly sliced
1 tbls fish sauce
4 x kaffir lime leaves, rubbed
1 tspn fresh lime juice
1/3 cup coriander leaves, to garnish
1 tbls fried shallots, for garnish
1. Place coconut milk, coriander root, lemongrass, sambal oelek, chilli, galangal, fish sauce and lime leaves in a medium saucepan on low heat. Bring to a low simmer and infuse for 4-5 minutes, gently stirring occasionally. Add prawns and simmer for a further 5-7 minutes or until prawns are cooked through.
2. Remove from heat and transfer to a serving bowl. Season with lime juice. Add more fish sauce if desired. Garnish with coriander leaves and fried shallots. Serve immediately
This dish was so delicious. I ate this in Thailand while we were on holidays.
400ml light coconut milk
400ml reduced-fat milk
1/4 cup Natvia or fruit sugar or caster sugar
1/2 cup Arborio rice or any short grain rice
1/4 cup red quinoa, cooked
1/4 cup white quinoa, cooked
1. Place the coconut milk, milk and sugar in a medium saucepan over medium heat. Bring to the boil. Stir in rice and cover. Reduce heat to low. Cook, stirring occasionally, for 25-30 minutes or until the rice is tender and the mixture is creamy. Stir in the quinoa and cook for two minutes or until heated through. Set aside to cool. Divide coconut rice among serving bowls. Serve with your favourite fruit. Drizzle with honey.