This is a teaspoon dessert, super quick and easy. Lovely when served with chocolate shortcrust biscuits.
Ingredients (serves 2):
400gr light coconut milk
50gr icing sugar
20gr rice flour
1 Tbsp desiccated coconut per bowl to decorate
Method:
Mix the flour and the sugar
Slowly add the coconut milk in stages, ensuring it gets absorbed fully before adding more
Slowly bring to the boil while stirring it continuously
TIP: do not overheat the hob, it should not get to a roaring boil, but just a litte simmer
Stop stirring when the cream has thickened enough (5-8 mins) and the cream forms a ribbon from the spoon
TIP: if there are some lumps at the end, just use an immersion food mixer or strain the cream through a fine sieve pressing the lump with the back of a spoon
Pour the cream into the serving bowls, then cover them with clingfilm ensuring that the film makes perfect contact with the cream surface to prevent the skin from forming
Once they reach room temperature, store them in the fridge up to 1 day (minimum of 3 hours), and serve straight from the fridge
TIP: Once out of the fridge, you can dust the cream with dark cocoa powder, or desiccated coconut, and serve with chocolate biscuits