Coconut cream pudding with strawberries in kaffir lime syrup

Coconut cream pudding with strawberries in kaffir lime syrup

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Recreate the fresh flavours of Thai cuisine in this easy strawberry coconut cream pudding dessert.

The ingredient of Coconut cream pudding with strawberries in kaffir lime syrup

  1. 600ml pure (thin) cream
  2. 1 pandanus leaf (see note), tied
  3. 1 1/3 cups (300g) caster sugar
  4. 4 titanium-strength gelatine leaves (see note)
  5. 300ml coconut cream, plus extra to serve (optional)
  6. Zest and juice of 2 limes
  7. 2 kaffir lime leaves, finely shredded (see note)
  8. 250g punnet strawberries, halved
  9. Toasted coconut, to serve

The instruction how to make Coconut cream pudding with strawberries in kaffir lime syrup

  1. Bring cream, pandanus leaf and 180g sugar to just below boiling point in a pan over medium-low heat, stirring to dissolve sugar. Set aside for 30 minutes.
  2. Soak gelatine leaves in cold water for 5 minutes or until soft. Squeeze excess water from gelatine then add leaves to warm cream, stirring to dissolve. Add coconut cream, then pour into a 1L terrine lined with plastic wrap. Chill overnight to set.
  3. Place 1 cup (250ml) water and remaining 120g sugar in a pan over low heat, stirring to dissolve. Simmer for 2 minutes, cool, then stir in lime zest and juice and kaffir lime leaves. Place strawberries in a bowl, pour over syrup and macerate for 1 hour (no longer or the fruit will discolour).
  4. Tip the terrine out on a plate and cut into thick slices. Serve with berries, toasted coconut and extra coconut cream.

Nutritions of Coconut cream pudding with strawberries in kaffir lime syrup

calories: 1007.863 calories
calories: 70 grams fat
calories: 49 grams saturated fat
calories: 84 grams carbohydrates
calories: 84 grams sugar
calories:
calories: 10 grams protein
calories: 158 milligrams cholesterol
calories: 90.04 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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