Coconut Cream

This is a teaspoon dessert, super quick and easy. Lovely when served with chocolate shortcrust biscuits.

Ingredients (serves 2):

• 400gr light coconut milk

• 50gr icing sugar

• 20gr rice flour

• 1 Tbsp desiccated coconut per bowl to decorate

Method:

• Mix the flour and the sugar

• Slowly add the coconut milk in stages, ensuring it gets absorbed fully before adding more

• Slowly bring to the boil while stirring it continuously

TIP: do not overheat the hob, it should not get to a roaring boil, but just a litte simmer

• Stop stirring when the cream has thickened enough (5-8 mins) and the cream forms a ribbon from the spoon

TIP: if there are some lumps at the end, just use an immersion food mixer or strain the cream through a fine sieve pressing the lump with the back of a spoon

• Pour the cream into the serving bowls, then cover them with clingfilm ensuring that the film makes perfect contact with the cream surface to prevent the skin from forming

• Once they reach room temperature, store them in the fridge up to 1 day (minimum of 3 hours), and serve straight from the fridge

TIP: Once out of the fridge, you can dust the cream with dark cocoa powder, or desiccated coconut, and serve with chocolate biscuits