- 1 young green coconut
- 50 ml coconut cream
- 50 gm (¼ cup) caster sugar
- ½ tsp vanilla essence
- 2½ gelatine leaves (titanium strength), softened in cold water
- 1 large mango, cheeks thinly sliced
- 500 gm mango flesh (2 large mangoes)
- 2 tbsp white sugar
- 250 ml (1 cup) milk
- 250 ml (1 cup) coconut cream
- 5 egg yolks
- 110 gm (½ cup) white sugar
- 1 tsp vanilla essence
- 3½ gelatine leaves (titanium strength), softened in cold water
- 25 gm yellow rock candy, crushed
- 45 gm light palm sugar, shaved
- 20 gm (¼ cup) black palm sugar, shaved
- 15 gm (1cm piece) turmeric, sliced
- ¼ pandanus leaf
- 3 eggs
- 225 gm (1 cup) caster sugar
- 80 gm (¾ cup) glutinous rice flour
- 50 gm (1/3 cup) tapioca flour
- 1 tsp vanilla essence
- 300 gm dry coconut flesh, shaved into long lengths with a citrus zester
- 60 ml (¼ cup) pandanus essence (see note)
- For brushing: coconut oil
- 1Preheat oven to 200C. Remove juice from coconut and pour 250ml into a saucepan. Add coconut cream, sugar, vanilla and a pinch of salt. Cook over low heat until warm (60C on a thermometer; 5-6 minutes), remove from heat, strain. Squeeze excess water from gelatine, add to liquid, stir to dissolve. Pour into six 250ml-capacity chilled glasses, refrigerate until firm (1 hour). Layer mango slices over, refrigerate until required.
- 2Meanwhile, for burnt mango cream, place mango flesh on a baking tray, sprinkle over white sugar. Roast until caramelised (30 minutes). Cool slightly, then pass mangoes through a fine sieve. You’ll need 250gm of caramelised mango pulp. Meanwhile, bring milk and coconut cream to the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl to combine, add vanilla and 1 tsp salt and whisk until pale and creamy. Pour over hot milk mixture, stir to combine well. Return mixture to saucepan, stir continuously over very low heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Squeeze excess water from gelatine, stir through mixture until dissolved, then pour through a fine sieve into a bowl placed over ice. Stir through caramelised mango and combine well. Stir continuously until mixture thickens and starts to set, then spoon mixture over prepared coconut jellies and refrigerate until set (2 hours). You may have a little remaining.
- 3Preheat oven to 160C. For palm sugar caramel, combine candy, sugars and 50ml water in a small saucepan over medium heat. Bring to the boil, stir until dissolved and cook for 5 minutes, add turmeric and pandanus, cook until infused (4-5 minutes). Remove from heat, cool and strain. Makes 250ml.
- 4For pandanus macaroons, whisk eggs and sugar until dissolved. Sieve over both flours, fold to combine. Add vanilla essence and 1 tsp salt, fold through shaved coconut and pandanus essence. Brush a 14-hole, 20ml-capacity round Thai cookie-mould tin (see note) with coconut oil. Heat in oven for 5 minutes, spoon coconut mixture into each hole until full, then twist the coconut with your hands so it stands up in the mould. Reduce oven temperature to 150C and bake on a baking tray until golden and cooked through (35 minutes). Cool slightly, carefully remove macaroons and set aside to cool to room temperature (20-30 minutes). Drizzle palm sugar caramel to taste over young coconut and burnt mango jellies and serve with macaroons to the side.
For pandanus essence, blend three shredded pandanus leaves with 60ml water in a blender until finely puréed, then pass through a fine sieve. Round Thai cookie-mould tins are available from select Thai grocers. If unavailable, substitute a 12-hole mini muffin tray.
This recipe is from the November 2009 issue of
Drink Suggestion: 2008 Mount Horrocks Cordon Cut Riesling. Drink suggestion by Sam Christie