Caramelised Coconut Creams with Mango, Lime Syrup and Coconut Tuiles

Name: Caramelised Coconut Creams with Mango, Lime Syrup and Coconut Tuiles
Cuisine: Australian
Ingredients: 6 tablespoons Tuile Biscuit mixture; 6 egg yolks; 2 eggs; 50 ml water; 300 g castor sugar; 3 tablespoons freshly shredded coconut; 6 tablespoons lime syrup (see Citrus Syrup); 3 ripe mangoes; 200 ml coconut milk; 3 teaspoons shredded coconut; 350 ml thick (45 per cent) cream; 30 g freshly grated coconut, lightly toasted; 75 g coconut sugar; shaved

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

This is a variation of a caramelised cream, this time using the tropical flavours of the highly perfumed mango and the rich creaminess of the coconut, a natural partnership.

Coconut sugar is similar to palm sugar as it comes in block form and is caramel in colour but it has an intense coconut flavour. It is available from Asian food stores.

Ingredients

Oceania
Australia
Dessert
Vegetarian

Ingredients

Method