So I told you I met with Dyan Ng. We talked about her career and for awhile, about all things coconut.
Dyan grew up in the Philippines, one of the greatest exporters of coconuts, behind only Indonesia and India, in the world.
We talked about recipes anyone could make–not flans or custards or cream pies. Simple things.
Here is the simplest recipe of all, a Coconut Granitee. My friend said “Oh, it’s just a slushy!” It’s not JUST anything, it’s DELICIOUS. And with a simple syrup or in a pretty little bowl, it can be quite interesting and even elegant. It certainly is NOT just a slushy, although you can call it that for your kids, who will come running for it.
Here’s the thing- the base of this dessert is simply coconut water. That’s it. Freeze the coconut water in a glass or non-reactive container overnight or for several hours. Then scrape it with a fork to make the crystals. This is a great job for your kids. A word of advice is to plan to work quickly, as the crystals do, sadly, melt.
If you keep this recipe that simple–frozen coconut water, scraped–then you have a light, refreshing, yummy and by-the-way NUTRITIOUS treat for your friends and family. It’s perfect for warm days or for post-workout recovery. Just scrape and go.
Remove from freezer, scrape to remove
OK, here’s how you take it up a notch- add a simple syrup.
I made two syrups inside of about 10 minutes while my kids blissfully slept in this morning.
Coconut Lime Simple Syrup
- Add 3/4 cup coconut (palm) sugar to 1 cup water.
- Cook over medium heat, stirring gently, until the sugar melts–no need to simmer or boil, just melt. Be sure to melt all the way, or you get little brown flakes of sugar crystals in the syrup and you may want to strain that if you are a perfectionist.
- Remove from heat, add 2 TB fresh lime juice. Cool, refrigerate.
Disclaimer: this syrup is brown. There’s no getting around the color. But the coconut sugar is just so nutty and unique and subtle that you just have to get over it.
Mixed Berry Simple Syrup
- Add 1/2-3/4 cup sugar to one cup water.
- Cook over medium heat, stirring to melt the sugar.
- Reduce heat to simmer, add 1 cup mixed berries–I used frozen berries. Simmer while you clean up or enjoy a coffee.
- Remove from heat, add 1 tsp lemon or lime juice.
- Strain through a cheesecloth, cool, refrigerate.
Spoon over the Coconut Granitee for a delicious treat! Your kids will want to make it a Kona ice and add all kinds of syrups, with makes this a Pinterest friendly kind of post, doesn’t it? The photo isn’t the best, but #1 was literally pulling on the bowl. #2 liked it because he said it is frozen vampire blood. Appetizing, right?!
Executive Pastry Chef Dyan Ng’s Shaved Coconut Ice
Yields: 1 serving
- 1 cup of water
- ½ cup of sugar
- 1 lime, zest only
- One young coconut, split and water removed.*
- In a medium saucepan, boil water and sugar stirring frequently until sugar is completely dissolved.
- Remove from heat and let cool completely.
- Once cooled, add lime zest
- Add that mix to the fresh young coconut water
- Pour into a flat glass or non-reactive dish
- Freeze until solid.
- Once frozen, scrape with a spoon like a Hawaiian ice.
- Serve in bowls.
* you don’t need the meat of the coconut for this recipe, but you can save it to make another dish, such as chips, shreds, homemade coconut milk or a curry. You can add a simple syrup of your choice—try pomegranate, raspberry or blueberry for color and tart flavors.Feel free to share...