Thai fresh fruit dessert
Kiwi, strawberries, pineapple, cherries and orange in a chilled rose-scented coconut cream sauce
A bowl of colourful fresh fruit (kiwi, strawberries, pineapple, cherries and orange) covered with a smooth coconut cream sauce, lightly thickened with cornflour, enriched with fresh cream and scented with rose. Serve well chilled.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 cup kiwi fruitchopped
- ½ cup strawberrieschopped
- ½ cup pineapplechopped
- ½ cup fresh cherriesstoned and chopped
- 2 orangessegmented
For the sauce
- 1 cup coconut cream1 cup
- 1 cup water1 cup
- 2 tbsp cornflour
- 4 tbsp sugar
- 1 cup fresh cream
- ¼ tsp rose essence
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Method
0/4 doneStep 1: Arrange 1 cup kiwi fruit, ½ cup strawberries, ½ cup pineapple, ½ cup fresh cherries and 2 oranges in a serving bowl.
Step 2: Mix 1 cup water and 2 tbsp cornflour until smooth, then add 1 cup coconut cream and 4 tbsp sugar. Heat gently, stirring, until it thickens.
6 minStep 3: Take off the heat and stir in 1 cup fresh cream and ¼ tsp rose essence. Leave to cool a little.
Step 4: Pour the sauce over the fruit and chill for at least 1 hour. Serve chilled.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 3 g
- Carbs
- 26 g
- Fat
- 25 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thai fresh fruit dessert take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strawberries?
- Raspberries, blueberries or chopped peaches, same amount.
- What can I use instead of oranges?
- Mandarins or clementines, same weight.
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