EatSmarter exclusive recipe

Coconut Kefir Custard

with Papaya Balls
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Coconut Kefir Custard

Coconut Kefir Custard - This simply divine, snow-white dessert is ideal for special events

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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
246
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie246 kcal(12 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates25 g(17 %)
Sugar added18 g(72 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate5 μg(2 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C42 mg(44 %)
Potassium290 mg(7 %)
Calcium125 mg(13 %)
Magnesium46 mg(15 %)
Iron0.5 mg(3 %)
Iodine7 μg(4 %)
Zinc0.5 mg(6 %)
Saturated fatty acids5.6 g
Uric acid9 mg
Cholesterol5 mg
Development of this recipe:

Ingredients

for
6
Ingredients
8 sheets
white Gelatin
¾ cup
4 ounces
1 pint
2 tablespoons
Coconut liqueur (or coconut syrup)
¾ cup
¼ teaspoon
liquid Sweetener (to taste)
1
1
large Lime
1 tablespoon
liquid Honey
1
large Papaya (600 grams)
3 tablespoons
Shredded coconut (20 grams)
Mint (to taste)
Preparation

Kitchen utensils

1 Small pot, 1 Small skillet, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Whisk, 1 Hand mixer, 6 small molds (about 175 ml), 1 Rubber spatula, 1 Large knife, 1 pointed Small knife, 1 Melon baller, 1 Wooden spoon

Preparation steps

1.
Coconut Kefir Custard preparation step 1

Soften gelatin in cold water for 10 minutes.

2.
Coconut Kefir Custard preparation step 2

Boil coconut milk and sugar in a small pot. Remove from heat and stir until sugar dissolves.

3.
Coconut Kefir Custard preparation step 3

Stir in gelatin and dissolve in the hot coconut milk. Allow to cool for 10 minutes.

4.
Coconut Kefir Custard preparation step 4

Mix kefir and coconut liqueur or syrup with the coconut milk.

5.
Coconut Kefir Custard preparation step 5

Mix soy creamer with the carob bean gum and fold into the batter. Sweeten to taste with liquid sweetener.

6.
Coconut Kefir Custard preparation step 6

Rinse 6 ramekins (175 ml/approximately 3/4 cup capacity) with water. Pour coconut kefir batter into ramekins and refrigerate for at least 4 hours until set.

7.
Coconut Kefir Custard preparation step 7

Meanwhile cut vanilla bean lengthwise and scrape out the seeds. Squeeze lime and stir together 4 tablespoons juice with vanilla seeds and honey in a small bowl.

8.
Coconut Kefir Custard preparation step 8

Cut papaya in half, remove seeds with a spoon, cut out flesh with a melon baller and place in a bowl.

9.
Coconut Kefir Custard preparation step 9

Pour lime mixture over papaya balls and marinate for 1 hour in the refrigerator.

10.
Coconut Kefir Custard preparation step 10

Just before serving, fry shredded coconut in a pan until light brown. Allow to cool.

11.
Coconut Kefir Custard preparation step 11

To serve, place ramekins in hot water briefly. Run a sharp knife around edges to loosen and invert onto plates. Garnish with mint to taste. Sprinkle with grated coconut and serve with papaya balls.