serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Ep 5
episode • The Streets Hong Kong • cooking • 25m
G
episode • The Streets Hong Kong • cooking • 25m
G
Ingredients
- 1 cup fresh coconut juice
- 2 tbsp sugar
- 200 ml coconut milk
- ¼ tsp salt
- 1 mango, diced
- 1 grapefruit or pomelo, segmented
- 1 can of jackfruit, drained and sliced
- 1 can of lychees, drained and chopped
- 1 tbsp nata de coco
- 1-2 red finger limes, to serve
Freezing time: 4 hours
Instructions
- Make a sugar syrup by dissolving the sugar in 2 tablespoons boiling water. Combine the coconut water and 1 tablespoon of the sugar syrup in a bowl, taste and adjust the sweetness to your preference. Pour into a small metal tray and freeze for 4 hours, use a fork to scrap the granita every few hours.
- Place the coconut milk in a large bowl, sweeten with some of the remaining sugar syrup to taste and season with a pinch of salt, set aside. You will not need any of the remaining syrup.
- In your serving glass layer mango, grapefruit, lychees, jackfruit, nata de coco. Pour over the coconut milk and top with the coconut granita and finger lime.
This recipe is from The Streets, Hong Kong on SBS Food.
Photography by Adrian Patra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Ep 5
