Dessert Asian

Coconut cream pudding with strawberries in kaffir lime syrup

Name: Coconut cream pudding with strawberries in kaffir lime syrup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 600ml pure (thin) cream; 1 pandanus leaf (see note), tied; 1 1/3 cups (300g) caster sugar; 4 titanium-strength gelatine leaves (see note); 300ml coconut cream, plus extra to serve (optional); Finely grated zest and juice of 2 limes; 2 kaffir lime leaves, finely shredded (see note); 250g punnet strawberries, halved; Toasted coconut, to serve

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15m

10m

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.

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

Method

1.

Begin recipe 1 day ahead.
2.

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.
3.

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.
4.

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).
5.

Tip the terrine out on a plate and cut into thick slices. Serve with berries, toasted coconut and extra coconut cream.