Fruit with chili syrup and coconut ice cream

Recipe from: 19 January 2011

Ingredients 8
Servings 0
Minutes 5 mins
  • 125
  • 200
  • 15
    lemon juice
  • 1
    large red chili, chopped (don’t discard seeds)
  • juice and zest of 4 large limes
  • 375
    icing sugar
  • 250
    coconut cream
  • 250
    cold cream


5 mins
Chili syrup
Combine water and sugar and stir over moderate heat until dissolved, add remaining ingredients and boil until slightly reduced +- 10 minutes. Allow to stand for a while at room temperature for the chili to be infused.

Chef notes:

It's quite a thin syrup perfect as a "dressing" for the fruit or in a tropical fruit salad. If you would like it thicker for eg. a cheese board, then just reduce it for longer until you get the consistency you want.
Coconut and lime ice-cream

Mix the icing sugar, juice and zest together and allow to stand for 15 minutes or until the sugar has dissolved.
Fold all the ingredients together, pour into a tub, cover and freeze for 6 hours, stirring every 2 hours or so.
When ready to serve, allow to stand at room temperature for +- 20 minutes to soften up.

Sprinkle with some toasted desiccated coconut.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.

Read more on: dairy


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