A refreshing, cool and healthy dessert perfect for ending a summer BBQ with! The masticha makes it very special but you may substitute with other flavours you like.
I also served my set cream with some candied papaya but any tropical fruit fresh, candied or caramelised would go very well with this!
Ingredients
- 400ml coconut milk
- 250ml coconut cream
- 100ml almond milk
- 130g sugar
- Masticha to flavour (substitute with 1 tsp lime zest for freshness)
- 1 sachet of Vege-Gel
- The pulp of 3 passion fruit
- ½ tsp arrow root
- 1 mango, peeled, sliced and cut in very small dice
- A few coconut flakes to serve
Method
Put the almond milk in a jug and whisk in the vege-gel.
In a saucepan put the coconut milk, cream and 100g of the sugar and bring to a medium heat. Add the masticha to flavour. If using masticha oil, add this a drop at a time. If you use masticha powder start with some on the tip of a tsp and add according to your taste. Too much masticha makes things very bitter. Add the almond milk and continue cooking and whisking until the cream thickens.
Spray moulds or a pretty cake tin with some light oil and pour in the cream. Leave in the fridge to set, 2-3 hours.
To make the passion fruit coulis, put the pulp and seeds through a sieve. Discard most of the seeds but keep a few in the juice. Transfer the juice to a small saucepan and add the remaining sugar. Mix the arrow root in 30 mil water and add gradually to the passion fruit juice in the saucepan whisking all the time. Stop when you like the thickness of the coulis.
To serve, dip the set cream moulds into some hot water to loosen, approx. 60 seconds. Turn over the cream onto a bowl or plate, surround with coulis and mango dice and sprinkle with some coconut flakes.