Thai-style Coconut Ice Cream Dessert


1 can (425 g) coconut cream
1-1/2 cups 33% cream
2 eggs
2 egg yolks
1/2 cup caster sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
fresh mint leaves and toasted, shredded coconut, to garnish


  1. Place the coconut cream and cream in a medium pan. Stir over medium heat, without boiling, for 2-3 minutes. Set aside; cover and keep warm.
  2. Place the eggs, egg yolks, sugar, salt and vanilla in a large heat-proof bowl. Using electric beaters, beat the mixture for 2-3 minutes until frothy and thickened. Place the bowl over a pan of simmering water.
  3. Continue to beat the egg mixture while gradually adding the warm coconut mixture, 1/4 of a cup at a time, until all the coconut mixture is added. This process will take about 10 minutes – continue until the custard thickens. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or it will curdle.
  4. Cover the mixture and set aside to cool. Stir occasionally while it is cooling. When cool, pour into a lamington tray, cover and freeze for about 1-1/2 hours or until half-frozen.
  5. Quickly spoon the mixture into a food processor and process for 30 seconds, or until smooth. Return to the lamington tray or place in plastic containers. Cover and freeze completely.
  6. Coconut ice cream looks attractive if served in scoops and garnished with mint and shredded coconut.

Makes 10 servings.

Cook’s Tips

  • You can store this ice cream for up to three weeks in the freezer.
  • Before serving, allow it to stand at room temperature for 10-15 minutes or until slightly softened.

Source: Step-by-step Thai Cooking

Smooth yet Quick and Healthy Dessert with Raspberry and Mango


1 cup low-fat plain Greek yogurt
2 tablespoons confectioners’ sugar
1 large ripe mango
1 tablespoon honey
1 cup raspberries


  1. Mix the yogurt with the confectioners’ sugar. Cut the mango flesh from the pit, chop it into small chunks, and puree in a blender or food processor. Stir the honey into the mango puree.
  2. Set aside 8 raspberries and reserve 4 teaspoons of the sweetened yogurt. Divide the remainder of the raspberries among four glass dishes and top with the yogurt mixture, smoothing the surface with a knife or the back of a spoon.
  3. Spoon the mango puree over the yogurt to cover. Top each portion with a teaspoon of the reserved sweetened yogurt and decorate with 2 raspberries.

Cook’s Tip:

To measure honey, dip a metal spoon into boiling water, dry off the water, and scoop up the honey — it will easily slide off the hot spoon. For creamed honey, use a round-blade knife to fill the bowl of a measuring spoon, then scrape the honey into the mango puree.

Makes 4 servings.

Source: Super Food Cookbook

Peruvian-style Quinoa Pudding Served with Fruit Tartare


2 cups water
2 (2-inch) strips orange peel
1 piece of cinnamon stick
3 cloves
2/3 cup quinoa
1 cup whole milk
1/3 cup condensed milk
1 cup whipping cream
2 tsp icing sugar

Fruit Tartare

1 cup finely diced mango
2 tbsp lime juice
2 tsp chopped fresh mint
1/4 tsp cinnamon


  1. To prepare the fruit tartare, combine mango, lime juice, mint and cinnamon. Set aside.
  2. Bring water to a boil with orange peel, cinnamon stick and cloves. Add quinoa and cook over medium-high heat until you see a little dot in the middle of the grains, about 8 minutes.
  3. Add whole milk, reduce heat to medium and continue to cook until the quinoa is tender but not mushy, about 8 more minutes.
  4. Add condensed milk and continue cooking until most of the liquid is absorbed, about 12 to 15 minutes.
  5. Remove to a bowl and place plastic wrap on top of the pudding so skin does not form. Cool completely.
  6. Whip cream with icing sugar and fold into the cooled pudding. Serve with the fruit tartare on the side or on top.

Makes 4 servings.

Source: Lucy Waverman

Baked Pears Served with Chocolate Sauce


4 under-ripe, firm Anjou or Bosc pears, peeled, halved and cored
2 tablespoons lemon juice
1/2 cup boiling water
3 tablespoons sugar
2 tablespoons light corn syrup

Chocolate Sauce

2/3 cup sugar
1/2 cup nonfat milk
1/4 cup unsweetened Dutch-process cocoa
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract (essence)


  1. Preheat an oven to 350°F (180°C).
  2. In a 13-by-9-by-2-inch baking dish, arrange the pears, cut side down, and top with the lemon juice.
  3. In a small bowl, combine the water, sugar and corn syrup and stir to mix well. Pour over the pears. Cover the dish with aluminum foil and bake until the pears are tender when pierced with a fork, 25-35 minutes. Cool in the pan for 10 minutes.
  4. Using a slotted spoon, transfer the pears to a container, cover and refrigerate for 20 minutes to 8 hours. Discard the syrup.
  5. To make the Chocolate Sauce, combine the sugar, milk, cocoa and cornstarch in a small saucepan over medium heat. Simmer, stirring constantly with a wire whisk, until the mixture thickens, about 5 minutes. Remove from the heat and stir in the vanilla. Store in an airtight container in the refrigerator for up to 1 week.
  6. To serve, slice each pear half lengthwise into thin slices, without cutting all the way through the stem end, place 2 halves on each dessert plate and press down gently to form fans. Top each with 1 tablespoon of the chocolate sauce.

Makes 4 servings.

Source: Cooking for Healthy Living

Dark Chocolate Cheesecake


6 oz chocolate bourbon biscuits, crushed
2 tablespoons sugar
3 tablespoons melted butter


1 lb Philadelphia cream cheese, at room temperature
6 oz sugar
2 tablespoons milk
1/2 teaspoon vanilla essence
4 oz dark chocolate
3 eggs


8 oz Philadelphia cream cheese, at room temperature
1 tablespoon milk
1 teaspoon vanilla essence
1/4 teaspoon salt
1 lb icing sugar, sifted
6 oz dark cooking chocolate
toasted flaked almonds


  1. To make the base, combine the biscuit crumbs, sugar and butter and use the mixture to line a greased 9-inch springform tin. Bake the mixture in a preheated moderate oven (160°C/325°F) for 10 minutes.
  2. To prepare the filling, beat the cheese and sugar with the milk and vanilla essence. Melt the chocolate in a bowl over hot water and beat it into the mixture. Add the eggs one at a time, beating after each addition. Pour the mixture over the base and bake the cake in a preheated moderate oven (160°C/325°F) for 40 minutes. Cool the cake in the oven for 1 hour before removing it and loosening the rim. Cool, then chill. Decorate just before serving.
  3. To make the icing, first melt the chocolate. Meanwhile, beat the cream cheese, milk, vanilla and salt until thoroughly blended. Add the sifted icing sugar gradually, beating well after each addition. Stir in the melted chocolate and beat well. Use a palette knife to cover the cake with the icing. Sprinkle toasted flaked almonds around the edge.

Makes 10 to 12 servings.

Source: Cheesecakes