Coconut creams with vanilla chai plum compote

This little dessert was created at the last minute for my friend Sjaniel’s baby shower. I was in charge of the afternoon tea with cakes, sandwiches and pots of tea, and she requested something cool and creamy to serve in her beautiful little vintage sherry glasses from a car-boot sale (we’re both car-boot crazy). With just four ingredients from the cupboard, these mini cooling coconut creams came together.

If you can get good gelatine you can also use that instead of the agar flakes, which give it a loose pannacotta-like consistency. Make use of the Vanilla Chai Plum Compote from my Chestnut Crêpes recipe (see here).

Serves 2–3

1 x 400ml tin of full-fat coconut milk, or 400ml rice milk (see here)

100g (½ tbsp) jaggery (plus extra for garnish, optional)

tiny pinch of sea salt

¼ tsp ground cinnamon

2 tsp agar flakes

1 quantity of Vanilla Chai Plum Compote, to serve (see here)

1 tbsp brazil nuts, finely sliced, to serve (optional)

1 Shake the tin of coconut milk (if it’s cold, give it a really good shake), then pour into a small saucepan. Stir in the jaggery, salt and cinnamon and give it a stir.

2 Sprinkle over the agar flakes and heat gently without stirring for a minute or two, then bring to a gentle simmer, stirring occasionally, for 5 minutes.

3 Allow to cool slightly (if using delicate glassware) and then divide between two or three glasses or ramekins. Allow to set in the fridge. Top with the compote and finely sliced brazil nuts, if using, and serve.

FEELING
VATA

Enjoy at room temperature.

FEELING
KAPHA

This is a bit heavy, so enjoy only occasionally at room temperature, and use rice milk every now and then.

TIP

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In the summer, serve the coconut creams with the compote at room temperature, and in the winter try warming up the compote over a low heat.