Coconut custard with winter strawberries
serves
4
Brent Savage shares his creamy coconut custard with strawberries - a tasty vegan dessert everyone can enjoy!
Ingredients (12)
- 250g strawberries, hulled, thickly sliced
- 1 bunch mint, leaves picked
- 1 bunch basil, leaves picked
- 1 tbs extra virgin olive oil
Strawberry juice (makes 80ml)
- 300g strawberries, hulled, sliced
- 1 tsp caster sugar
Coconut custard
- 70g caster sugar
- 70ml boiling water
- 375g coconut cream
- 375g coconut milk
- 1/2 tsp vanilla bean paste
- 2 1/2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the strawberry juice, place strawberry, sugar and 1/2 tsp salt flakes in a bowl and cover with plastic wrap. Store in a warm place for at least 12 hours or overnight. Press through a fine sieve, extracting as much juice as possible, into a jug, discarding the solids.
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2.For the coconut custard, place sugar and boiling water in a heatproof jug and stir to dissolve the sugar. Place sugar syrup, coconut cream, coconut milk, vanilla bean paste and a pinch of salt flakes in a medium saucepan over medium-high heat. Bring mixture to just below a boil. Remove from the heat, then squeeze excess water from the gelatine and add to the pan. Whisk to dissolve the gelatine. Strain mixture through a fine sieve into a heatproof 4 cup (1L) capacity bowl. Chill for 6-8 hours, or until set.
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3.When ready to serve, pour strawberry juice over the sliced strawberries and stand for 15 minutes. Mix the herbs through the berries just before serving.
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4.Using a large serving spoon, scoop coconut custard into a bowl. Top with winter strawberry mixture. Drizzle with olive oil to serve.
Recipe Notes
Begin this recipe 1 day ahead.
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