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100g palm sugar, gratedLIME COCONUT CREAM
- If you find it difficult to separate the coconut cream from the liquid, just use a cup of coconut milk, instead. You can also use double cream or ice-cream as a substitute for the coconut cream.
1. Preheat oven to 200°C2. Slice cheeks off mangoes, then peel. Dice remaining flesh and evenly spread diced mango in bases of 6 low-sided 10cm-
wide ovenproof ramekins. Put mango cheeks on top, leaving a little space around each cheek for the batter. Spoon over the pulp of 4 of the passionfruit.
3. Put milk, cream, caster sugar, flour, eggs and vanilla in a food processor and process until smooth.
4. Evenly pour milk mixture around mangoes and passionfruit. Bake for 20-25 minutes or until golden and cooked. Set aside to rest for 5 minutes. Top each dish with remaining passionfruit pulp and sprinkle with palm sugar.
5. To make lime coconut cream, ensure cans of coconut cream are ‘settled’ (so the solids are separated from the milk). Scoop out the cream only and put in a large bowl.
6. Add lime leaves to coconut cream and, using an electric mixer or stick blender, pulse until combined. Add lime juice and strain.
7. Spoon a little of the lime coconut cream over each dessert – it will melt with the heat. Serve immediately with extra lime coconut cream on the side.