by MaryMaryCulinary
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MaryMaryCulinary's Notes:
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1 cup
coconut milk (I used mostly the thinner milk, as I had already skimmed off some of the cream for another recipe)
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1/2 cup
milk (you can use cream for a richer result)
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1 teaspoon
powdered gelatin
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3 tablespoons
sugar
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2 tablespoons
Cointreau, or rum
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Pour 1/2 cup milk into a saucepan and sprinkle gelatin evenly over the surface. Set aside for 5 minutes.
Ask the hotline about this step!Heat over medium-low heat, stirring, until gelatin is completely dissolved. Add coconut milk and sugar, and stir until sugar is dissolved and mixture is warm and homogeneous. Remove from heat and stir in Cointreau.
Ask the hotline about this step!Let stand at room temperature until mixture is no longer warm, stirring occasionally. This helps keep the coconut cream from rising to the top and forming a separate layer. Pour into small ramekins and refrigerate for at least 3 hours, until thoroughly chilled and loosely set.
Ask the hotline about this step!Serve with fruit, fruit sauce, granita or sorbet, or all on its own.
Ask the hotline about this step!This keeps, covered in plastic, refrigerated for 3-4 days and will get firmer the longer it sits.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
