Coconut Kefir Custard
(Percentage of daily recommendation)
|Calorie||246 kcal||(12 %)|
|Protein||6 g||(6 %)|
|Fat||12 g||(10 %)|
|Carbohydrates||25 g||(17 %)|
|Sugar added||18 g||(72 %)|
|Roughage||2 g||(7 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.4 mg||(3 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||1 mg||(8 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||5 μg||(2 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||3.9 μg||(9 %)|
|Vitamin B₁₂||0.4 μg||(13 %)|
|Vitamin C||42 mg||(44 %)|
|Potassium||290 mg||(7 %)|
|Calcium||125 mg||(13 %)|
|Magnesium||46 mg||(15 %)|
|Iron||0.5 mg||(3 %)|
|Iodine||7 μg||(4 %)|
|Zinc||0.5 mg||(6 %)|
|Saturated fatty acids||5.6 g|
|Uric acid||9 mg|
Soften gelatin in cold water for 10 minutes.
Boil coconut milk and sugar in a small pot. Remove from heat and stir until sugar dissolves.
Stir in gelatin and dissolve in the hot coconut milk. Allow to cool for 10 minutes.
Mix kefir and coconut liqueur or syrup with the coconut milk.
Mix soy creamer with the carob bean gum and fold into the batter. Sweeten to taste with liquid sweetener.
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.
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.
Cut papaya in half, remove seeds with a spoon, cut out flesh with a melon baller and place in a bowl.
Pour lime mixture over papaya balls and marinate for 1 hour in the refrigerator.
Just before serving, fry shredded coconut in a pan until light brown. Allow to cool.
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.