Fresh Fruit in Coconut Cream Recipe

Name: Fresh Fruit in Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 ounces creamed coconut; 13 pint boiling water; 2 tablespoons palm sugar; 1 pinch salt; 1 orange, zest of, strips; 1 lime, zest of, strips; 1 large banana, firm, peeled and chopped; 1 mango, peeled and sliced; 1 orange, peeled and sliced; 12 fresh pineapple, peeled and cut in cubes

Servings: persons

3 12 ounces creamed coconut
13 pint boiling water
2 tablespoons palm sugar
1 pinch salt
1 orange, zest of, strips
1 lime, zest of, strips
1 large banana, firm, peeled and chopped
1 mango, peeled and sliced
1 orange, peeled and sliced
12 fresh pineapple, peeled and cut in cubes

1
Roughly chop the block of creamed coconut into thin slivers.
2
Place in a bowl and pour in boiling water.
3
Mix well until creamed coconut dissolves.
4
Add more creamed coconut for a thicker consistency.
5
Transfer the creamed coconut and water mixture to a pan.
6
Add sugar and salt and heat gently until sugar dissolves.
7
Add orange and lime peel.
8
Add the banana, mango, pineapple cubes, and orange pieces.
9
Cook gently for two to three minutes.
10
Arrange the fruit and coconut sauce decoratively on serving plates.

3379

kcal

Calories

352

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 12 ounces creamed coconut, 13 pint boiling water, 2 tablespoons palm sugar, 1 pinch salt, and more.

Yes, Fresh Fruit in Coconut Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Fruit in Coconut Cream

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