Coconut Cream with Red Fruit and Coconut Crumble
Servings:
5 People
Yield:
5 Ramekins
Prep Time:
1 hr
Cook Time:
30 min
Coconut Cream
| Weight | Ingredient | Product Code |
| 500 gm | Ravifruit Coconut Puree | 50490 |
| 30 gm | RedMan Fine Sugar | 1416 |
| 40 gm | Cornstarch | 1201 |
Directions
- Mix sugar and cornstarch together, pour the mix in the defrosted coconut puree, cook to 90°C. Pour in the ramequin.
Red Fruit Compote
| Weight | Ingredient | Product Code |
| 200 gm | Ravifruit IQF Summer Fruit Mix | 50490 |
| 40 gm | RedMan Fine Sugar | 1416 |
Directions
- Cook the fruit and sugar for 5 minutes at low temperature in a pan. Let it cool down in the refrigerator before using.
Coconut Crumble
| Weight | Ingredient | Product Code |
| 60 gm | RedMan Unsalted Butter | 68328 |
| 40 gm | Goldtree Raw Brown Sugar | 67518 |
| 40 gm | RedMan Cake Flour | 1208 |
| 30 gm | RedMan Shredded Coconut | 63054 |
| 1 gm | Salt |
Directions
- Combine all the ingredients together. Roll the batter 5mm thin on a non-stick silicone baking mat. Bake in the oven at 160°C between 25 – 30 minutes. Break into small pieces to make a crumble.
Assemble
- Spoon the Red fruit compote on top of the coconut cream in the ramequin and add the crumble on top.
