Material Required:
– Coconut milk – 2 cans (800g)
– Icing sugar – 100g
– Vanilla essence (either 2tbs of paste or seeds from two pods)
– Gelatine leaves – 5
– Caster sugar – 80g
– Water – 50ml
– Coconut rum liqueur (Malibu) – 50ml
– Lime juice (extracted from one lime)
– Honey – 1tbs
– Pineapple – 1
– Desiccated coconut (toasted) – 4tbs
– Fresh leaves of mint
– Lime rind (from one lime)
Instructions:
– Using a blender, smoothly blend the scrape and poured coconut milk.
– Take a pan, add coconut milk, icing sugar, and vanilla, and heat it gently without reaching boiling point.
– Soak the gelatine leaves in cold water till they become supple. Then, post the sugar’s dissolution in the coconut milk, pour the mix into a container. Now, squeeze the gelatine thoroughly and stir it into the milk mix until it completely dissolves.
– Let it cool for half-an-hour, stir it, and fill up to half the glass bowls with the mixture.
– Refrigerate until it’s set and feels cold and shaky.
– For syrup, add caster sugar, water, coconut rum, lime juice, and honey to a compact pan. Allow it to simmer slowly, stirring occasionally. Remove it from the stove once sugar gets dissolved, and let it cool.
– Decapitate, peel, and remove the pineapple’s core. Slice it into cubic pieces and mix it in a bowl. Spoon the chilled syrup over it and stir gently.
– Retrieve the chilled coconut mix from the fridge and top it with dressed pineapple. Add toasted desiccated coconut on top. Lastly, garnish with mint leaves and lime rind.