The secret of this recipe is the creamed coconut which thickens the cream up once it is put in the fridge to chill. It is rich and a great alternative to thick cream made with cows’ milk.
Update 24 May 2013
We now replace the creamed coconut with coconut oil which makes for a lighter cream without the slight coconut taste. Heat the coconut oil until it as only just melted, then cool slightly. Also the silken tofu can be steamed for five minutes to give a ‘cleaner’ taste.
1 1/2oz (45g) creamed coconut
1/2 pkt silken tofu
2 tsp vanilla essence
3/4 oz (20g) – 1oz (30g) icing sugar
1. Melt the creamed coconut in a pan over a very low heat. Cool slightly.
2. Place the creamed coconut into a food processor with the remaining ingredients (use 3/4 oz (20g) sugar to start with) and blend well. Taste for sweetness and if necessary add the remaining sugar. Chill, ideally overnight, and serve.