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Coconut bavarois with makrut lime fruit salad recipe
Coconut bavarois with makrut lime fruit salad recipe
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Prep Time:
55 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Indulge in this calming and satisfying treat to escape the chaos.
Ingredients:
  • 85g shredded coconut
  • 250ml coconut cream
  • 250ml milk
  • 90g caster sugar
  • 4 egg yolks
  • 3 gold-strength gelatine leaves (see note)
  • Ice for an ice bath
  • 300ml thickened cream, lightly whipped
  • 5 makrut lime leaves (see note)
  • 220g caster sugar
  • 750.00 ml tropical fruit, cut with a small melon baller (we used kiwifruit, watermelon, papaya and mango)
Instructions:
  • Toast the coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly golden. Combine toasted coconut with coconut cream and milk in a saucepan over medium heat. Heat until almost boiling, then let it sit for 30 minutes to infuse flavors.
  • Combine sugar and egg yolks in a bowl. Strain the infused milk into the bowl through a fine sieve, pressing down well. Remove the shredded coconut. Mix well, then transfer the mixture to a clean pan over low heat. Stir for 2-3 minutes until the custard coats the back of a spoon.
  • Soak the gelatine in cold water for 5 minutes until softened. Squeeze out excess water, then add the gelatine leaves to the custard mixture, stirring well to dissolve. Remove the mixture from heat and transfer to a bowl placed in another bowl filled with iced water. Stir occasionally until the custard is cool.
  • Gently incorporate the softly whipped cream into the cooled custard. Divide the mixture among six 1 cup (250ml) serving glasses and refrigerate for a minimum of 4 hours, or preferably overnight, until firm.
  • For the salad, place 4 makrut lime leaves in a pan, sprinkle with sugar, cover, and let infuse for at least 4 hours or overnight. Add 1 cup (250ml) water, then gently heat for 1-2 minutes to dissolve sugar. Simmer over medium heat for 5 minutes until syrupy without stirring. Cool, chill for up to 3 days before using.
  • Right before you serve, finely slice the leftover makrut leaf and mix it into the syrup with the tropical fruit. Drizzle this mixture over the bavarois before serving.

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