Mango Coconut Ring

• 14 September 2007

Have you ever prepared an Asian-inspired menu only to find yourself at a complete loss as to what to make for dessert? Not just any dessert of course, but a dessert that flows with the Asian theme? I think this might be it.

It's easy, it's yummy, it's make-ahead, it only requires six ingredients and it's pretty. What more could you ask for?

Click here to view the recipe on Real Simple's website.

A Few Notes:

1. I subsituted passionfruit puree because I had it on hand and I loved it. Both mango and passionfruit are nice combos with coconut.

2. Run the mold under hot water for a minute to loosen the dessert from the sides of the gelatin mold. You may have to also run a knife along the side but avoid this if you can as it may compromise the detail from the mold.

3. After it freezes overnight, let it sit for 15 minutes before serving. It will be more creamy and less icy.

4. I used a vintage gelatin mold borrowed from a friend's mum...I am going to try to find my own at a thrift store. If you would like to make this recipe but lack the mold like I did, check your local DI, Salvation Army or local thrift shop for one of these beauties.

5. While it was easy to find Cream of Coconut and Coconut Milk at my local grocery store, it was difficult to get my hands on Coconut Cream. I finally found some at a little Asian market in Provo so needless to say I stocked up. Bottom line: head to an Asian market first to avoid unnecessary trips to every grocery store in town.

6. My neighbor Kate, who also served as a taste tester, noted that fresh mint might be a nice garnish if you want to dress it up a bit.

Okay, I think that's it! Off to the recipe!


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