Recipe for Dinner
Fried Coconut Cream Delight
SERVES 6 450 ml 10 oz/1/2 cup coconut milk or water and desiccated coconut (see method)
65 g/2/ oz/ 5 tbsp butter 225 g/8 oz/ 2 cups plain (all-purpose) flour
Salt and freshly ground black pepper 5 ml/1 tsp sugar
4 egg yolks
50 ml/2 oz/2 tbsp white rum 225 g/8 oz/1/2 cup mixed desiccated (shredded) coconut and breadcrumbs Oil, for deep-frying Lettuce leaves
Either use the coconut milk or boil 600 ml/1 pt/1/2 cups water with 75 g/3 oz/ 1 cup desiccated coconut. Liquidize, then strain. Heat 25 g/1 oz/1/2 tbsp of the butter in a saucepan, add 30 ml/2 tbsp of the flour and cook, stirring, for 30 seconds. Gradually stir in the coconut milk and simmer until thick. Season with salt, pepper and the sugar. Beat 3 of the whole eggs and 2 of the egg yolks in a bowl. Add to the sauce. Cook for 2 minutes to thicken further. Remove from the heat. Add the rum. Thoroughly grease a shallow baking tin (pan) with butter and oil and pour in the custard mixture. Cool completely, then chill for 30 minutes. Turn on to a clean board and cut into neat squares. Sprinkle the coconut and crumb mixture on to a baking sheet. Place the remaining eggs in another shallow dish and the remaining flour on another plate. First dip each set custard in seasoned flour, then in beaten egg, and finally coat in coconut crumbs. Heat the oil to 190°C/375°F and deep-fry the custard fritters for 30 seconds only until golden. Drain well and serve on a bed of lettuce leaves.