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A couple of tips: full-fat coconut milk is a must here, and to keep the coconut cream bright white, use regular white sugar.
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Ingredients
For 2 Serving(s)
mango-with-coconut-cream-and-lime
- 1 t arrowroot powder
- 1 cn coconut milk
- 2 T sugar
- 2 dr vanilla extract
- pn salt
- 1 mango
- 1/2 t lime zest
Mango with Coconut Cream and Lime Directions
- In a small bowl, whisk together 1 teaspoon of arrowroot with 1 tablespoon water. Set aside.
- Use a spoon to scoop out the very thick, creamy coconut cream at the top of the can of coconut milk, and place in a small saucepan. Cook over medium heat, stirring occasionally, and bring to a simmer. Stir in the sugar, vanilla, and a tiny pinch of salt. Reduce heat to low. Stir in the arrowroot mixture, and continue to cook 5-10 minutes, stirring frequently, until the mixture is thick enough to coat a spoon. If the sauce seems too thin, add another teaspoon of arrowroot mixed with 1 tablespoon of water to the pot and cook another few minutes. Remove from heat and let the saucepan cool, then place in the fridge to chill completely.
- Pour the chilled coconut cream over the sliced mango, and sprinkle with lime zest. Serve.