I’ve been making this dessert fot a while after I first landed in cream heaven at my friends dinner table when she served a similar one. Ina gave me the recipe and we both started tweaking and adjusting and I suppose we shall forever keep on doing so as we dream up new varieties of the same theme. It is just so versatile. Her original recipe uses full cream yogurt and evaporated milk and I adjusted it to use coconut cream for that subtle coconut flavour together with whatever fruit flavour I choose to use. This time it was lime and drumrrrrroll…pomegranate-chilli preserve, which I was lucky enough to find at a local market.
Scoop your choice of fruit compote/ preserve in the bottom of a glass.
On high speed beat together:
1x tin (400 ml) coconut cream-beat until thick and then add
250ml cream and 2 packets of jelly(flavour of your choice)- beat all together until thick and creamy
Pour into individual glasses, garnish and refrigerate (who am I kidding, we never even reach the refrigeration stage!)
I have made it in various flavours but must say, the best one yet is the lime and I dread the day that my jar of pomegranate-chilli preserve is finished. Check out the producer and all of their great product at http://www.passionatepomegranate.co.za.
*I paid for all of the products used in this post.
Random photo for today: Penguins! Ahhhh, just love the way they shuffle.