Preheat oven to 400\u00b0F. Grease a baking tray and line with parchment paper.
Place pastry squares on prepared tray and prick with a fork. Brush with 1/2 the melted butter. Divide mango between pastry squares, leaving a 3/4 inch border. Sprinkle sugar over galettes then drizzle with remaining butter. Bake for 15 mins.
Combine remaining ingredients in a small bowl. Serve galettes with coconut cream.
erve, spoon coconut cream over the jellies and drizzle with fresh passionfruit. Decorate
ugar, milk, butter, egg, sour cream and vanilla until blended.
Prepare cake mix with eggs, water and oil, adding
utter mixture alternately with buttermilk, beginning and ending with flour mixture.
uts and dried shrimp in coconut milk for 15 minutes, then
uffin tins or line cups with paper liners.
Combine flour
tomato, some shredded cabbage and coconut cream.
Wrap the foil around
Whip coconut cream in a chilled bowl with an electric mixer until fluffy and doubled in volume, 30 seconds to 1 minute.
Combine warm water and green tea powder in a cup; whisk until dissolved. Stir in agave syrup. Stir in soy milk. Spoon whipped coconut cream on top.
large container and cover with several inches of warm water
ill unopened can of coconut cream overnight.
Preheat the
n a pot, and cover with water.
Turn on medium
Whip egg whites with a pinch of salt to
Reserve 1/2 cup coconut cream. Combine remaining coconut cream with onion, pumpkin, sweet potato, water and curry paste in a large saucepan. Bring to a boil and reduce heat, simmer, uncovered, for 10 mins or until vegetables are soft.
Blend or process mixture, in batches, until smooth.
Meanwhile, heat reserved coconut cream in small saucepan without boiling. Serve soup drizzled with coconut cream.
To make the coconut and maple crema, combine coconut cream and maple syrup in
or the fish, sprinkle fillets with lemon juice. Heat 2 tbsp
he white pith.
Place coconut cream and milk, sugar and zest
microwave-safe bowl. Cover with plastic wrap and microwave on
Place noodles in a bowl; cover with hot water, stand for 15 mins.
Heat oil in wok, cook garlic, onion and pork until pork is browned and tender. Stir in coconut milk, coconut cream, sugar, sauces and carrot; simmer for 5 mins. Remove 80ml liquid from wok.
Stir in drained noodles; cook for 5 mins, or until tender. Stir in chives. Arrange on serving dish, spoon over reserved liquid. Serve topped with tofu and coriander.
In a large frying pan, combine coconut cream, lemon zest, lemon juice, fish sauce, brown sugar, sambal oelek and garlic. Bring to a boil, stirring. Reduce heat, add fish fillets and simmer, covered, for 8-10 mins, until fish flakes easily when tested with a fork. Remove fish from pan and add spinach.
Serve fish over steamed rice. Drizzle with sauce and top with shredded onion and chili.