coconut Archives - Page 8 of 8

This is divine and exotic!

Adapted from “Asian Flavors of Jean-Georges”

INGREDIENTS:

1 lb mussels (washed and bearded) 

6 stems of Thai basil leaves (use only the leaves) 

1 clove garlic (minced) 

1 clove shallot (minced) 

3 bird’s eye chilies (finely chopped) 

1 1/2 tablespoons cooking oil

FOR THE BROTH:

3 cups coconut milk

1/2 inch galangal/ginger (lightly pounded) 

1 lemongrass stalk (trimmed, smashed, and chopped) 

3 bird’s eye chilies (smashed) 

1/2 teaspoon grated fresh lemon zest 

1 tablespoon lemon juice 

Salt to taste

METHOD:

Bring the coconut milk, galangal/ginger, lemongrass, and smashed bird’s eyes chilies to boil over high heat.

Add the lemon zest and simmer for 10 minutes. Add the lemon juice and salt to taste.

Remove from the stove, strain the broth and set aside. Discard the aromatics.

Heat up the cooking oil in a wok or deep saucepan that can later be covered.

Add the minced garlic and shallots and cook until lightly browned.

Stir-in the chopped bird’s eye chilies, then add the mussels and the broth.

Add the basil leaves, cover and cook until all mussels are open.

Add salt to taste, dish out and serve hot with steamed rice.

This is the ultimate of all the desserts I make, as it’s so exotic. You will love this if you love coconut!

Serves 6-8

For the Panna Cotta

2 & 1/2 cups heavy cream

1 cup unsweetened coconut cream (not coconut milk)

2/3 cup superfine sugar (caster sugar)

pinch of salt

3 gelatine leaves, soaked in cold water until limp then squeezed dry. (You can get these online)

2 mangos, peeled and cut into pieces, or slices. (or use pineapple)

15- 20 fresh mint leaves, cut into thin strips.

For the Lime Syrup

2 cups dark palm sugar (You can get this at an Asian market, or online)

½ cup superfine sugar

zest and juice of 4 limes

4 tbsp Malibu rum

Method

To make the panna cotta, pour the cream, coconut cream and sugar into a saucepan. Bring to the boil while stirring.

Add the pinch of salt and stir until dissolved.

Add the gelatine leaves, stirring to dissolve and pass through a fine sieve into a pitcher. Pour into dariole molds or ramekins and refrigerate for at least 5 hours.

Unmold either by dipping the bottom of the molds in hot water.

To make the syrup, place the sugars, zest and juice in a saucepan and reduce to a light syrup.

Pour in the rum and pass through a fine sieve. Set aside at room temperature. (This syrup can be frozen and used for up to 1 year!)

To serve, place a panna cotta in the center of a dish, arrange the mango around, scatter with finely chopped fresh mint and spoon over the syrup

Tag: coconut

Steamed mussels with lemongrass, thai basil, chilies and coconut

Coconut Panna Cotta with mango and lime syrup