Desserts Recipes - Coconut Cream Diamonds Recipe

Ingredients

• 75g/3oz/scant 1/2 cup jasmine rice, soaked overnight in 175m/6fl oz/3/4 cup water

• 350ml/12fl oz/1 1/2 cups coconut milk

• 150ml/2/3 cup single (light) cream

• 50g/2oz/1/4 cup caster (superfine) sugar

• raspberries and fresh mint leaves, to decorate

For the coulis:

• 75g/3oz/3/4 cup blackcurrants, stalks removed

• 30ml/2 tbsp caster (superfine) sugar

• 75g/3oz/1/2 cup fresh or frozen raspberries

Serves 4-6

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Method:

1. Put the rice and its soaking water into a food processor and process for a few minutes until the mixture is soupy.

2. Heat the coconut milk and cream in a non-stick pan. When the mixture is on the point of boiling, stir in the rice mixture.

3. Cook over a very gentle heat for 10 minutes, stirring constantly, then add the sugar and cook for a further 10-15 minutes until thick and creamy.

4. Line a rectangular pan with non-stick baking parchment. Pour the coconut rice mixture into the pan, cool, then chill in the refrigerator until the dessert is set and firm.

5. Meanwhile, make the coulis. Put the blackcurrants in a bowl and sprinkle with the sugar. Set aside for about 30 minutes. Tip the blackcurrants and raspberries into a wire sieve (strainer) set over a bowl.

6. Using a spoon, press the fruit against the sides of the sieve so that the juices collect in the bowl. Taste the coulis and add more sugar if necessary.

7. Carefully cut the coconut cream into diamonds. Spoon a little of the coulis on to each dessert plate, arrange the coconut cream diamonds on top and decorate with the fresh raspberries and mint leaves. Serve immediately.