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Method:
To make coconut milk, soak 100 g/4 oz/1
cup desiccated (shredded) coconut in 150 ml boiling water until cold,
then squeeze thoroughly and discard the coconut. Put the coconut milk,
cream and sugar in a bowl and whip until peaking. Peel and halve the
pawpaw and discard the black seeds. Puree in a blender or food
processor with the lime rind and juice. Fold into the cream mixture
and spoon into glasses. Chill for at least 1 hour before serving.
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