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Coconut cream pudding with strawberries in makrut lime syrup recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Create a refreshing Thai-inspired strawberry coconut cream pudding with overnight chilling required.
Ingredients:
  • 600ml pure (thin) cream
  • 1 pandanus leaf (see note), tied
  • 300g caster sugar
  • 4 titanium-strength gelatine leaves (see note)
  • 300ml coconut cream, plus extra to serve (optional)
  • Zest and juice of 2 limes
  • 2 makrut lime leaves, finely shredded (see note)
  • 250g punnet strawberries, halved
  • Toasted coconut, to serve
Instructions:
  • In a pan over gentle heat, warm cream, pandanus leaf, and 180g sugar until just below boiling, constantly stirring to dissolve sugar. Let it steep for 30 minutes.
  • Soak gelatine leaves in cold water until soft. Squeeze out excess water and stir into warm cream until dissolved. Mix in coconut cream and pour into a 1L terrine lined with plastic wrap. Refrigerate overnight to set.
  • In a pan over low heat, combine 1 cup (250ml) water with the remaining 120g sugar, stirring until sugar is dissolved. Simmer for 2 minutes, then cool. Stir in lime zest and juice, and add makrut lime leaves. Place strawberries in a bowl, pour the syrup over, and let macerate for 1 hour (no longer to prevent discoloration).
  • Unmold the terrine onto a plate, slice into thick pieces, and accompany with fresh berries, toasted coconut, and an extra dollop of coconut cream.

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