Name: Roasted Coconut Caramel with Papaya
Yield: Serves 6
Cuisine: Sri Lankan
Ingredients: 60 ml coconut liqueur; 4 egg yolks; 1 whole egg; 25 g shredded fresh coconut, roasted; 45 g coconut palm sugar, shaved; 320 ml pouring (35%) cream; 50 ml water; 250 g castor sugar; 2 tablespoons shredded fresh coconut; 2 tablespoons treacle; 2 limes; 2 teaspoons fresh lime juice, strained; 1 papaya

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

After tasting different versions of the Sri Lankan classic, wattalappam, I reworked the rich coconut and caramel flavours into this elegant dessert. In keeping with tradition, treacle made from the kittul palm is ideal to splash over before serving but if you cannot find it, use another treacle product or even a little maple syrup.

Ingredients

1 papaya
2 teaspoons fresh lime juice, strained
2 limes

Method

To make the coconut caramels, preheat the oven to 145°C (not fan-forced). Bring the sugar and water to boiling point in a saucepan and cook over high heat, without stirring, until it turns a caramel colour. Pour the hot caramel into six 150 ml dariole moulds, swirling each one so that

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Roasted Coconut Caramel with Papaya

Ingredients

Method

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