E GE
A T
LT
H
Y
H
CHOCOLATE
COCONUT PARFAIT
See page 105
for more about
refined-sugar
substitutes and
alternatives.
92 | Fresh Living – Spring 2021
89-Desserts COR 2.indd 92
Chill 1 can (400ml)
coconut milk in the
fridge. Line a 30cm
loaf tin with two layers
of clingfilm. Heat
½ cup (100g) brown
sugar or xylitol or
Sweetly sugar substitute
and 2 Tbsp (30ml)
water in a pot over
medium heat. Simmer
until it becomes syrupy
and reaches 112°C. (No
thermometer? Drop
a dab of the syrup on
a cold plate – it should
create a thread when
pulled between your
fingers). Whisk 4 egg
yolks using an electric
mixer for 6 minutes or
until light and pale.
Pour a thin stream of
syrup down the side of
the egg mixture, while
motor is running, and
whisk until thick, pale
and foamy. Halve the
mixture. Fold 1 slab
(100g) melted dark
chocolate into one half
of mixture and ½ can
(200ml) coconut cream
into the other. Skim
solid cream from chilled
coconut milk (discard
liquid). Whip coconut
cream to stiff peaks,
halve and gently fold
into both mixtures until
smooth. Pour chocolate
mixture into loaf tin
and freeze until just
set. Add coconut layer
and freeze until fully
set. Unmould and
serve, with toasted
coconut flakes and
drizzled dark chocolate.
SERVES 10-12
pnpfreshliving.com
2021/08/20 14:20
WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE
This mousse-like frozen
treat gets better with
every bite!