Seasonal fruit with jasmine-scented coconut cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Unsweetened coconut milk -; (14-oz) |
| 2 | drops | Jasmine essence |
| 2 | cups | Sliced seasonal fruit |
| (apples; oranges or bananas) | ||
Directions
Open coconut milk and skim thick cream off top. Transfer to bowl and combine with 2 tablespoons coconut milk. Add jasmine essence. Arrange fruit in serving bowl and drizzle with cream. Yields 4 servings.
Each serving: 238 calories, 13 mg sodium, 0 cholesterol, 21 grams fat, 13 grams carbohydrates, 3 grams protein, 2.55 grams fiber Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Converted by MM_Buster v2.0l.
Related recipes
- Burmese-style coconut spiced fruit rice
- Coconut chicken with fresh fruit
- Coconut fruit bowl
- Coconut pudding with fruits
- Delicious coconut dessert
- Fresh coconut ice cream
- Fresh coconut milk
- Fresh coconut pie
- Fresh fruit with creamy tropical topping
- Fruited coconut cake
- Lemon coconut rice salad (jasmine)
- Seasonal fruit with lavender honey and muscat wine
- Shimmering tropical fruit
- Sliced cantaloupe with coconut-peach cream
- Tropical fruit beignet with mango coulis & coconut ice cr
- Tropical fruit beignet with mango coulis and coconut ice
- Tropical fruit beignet with mango coulis and coconut ice cre
- Tropical fruit coconut explosion tart
- Tropical fruit dessert
- Warm summer fruit tropicale