Name: Fruit with chili syrup and coconut ice cream
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: serving
Cuisine: Dairy
Ingredients: 125 ml sugar; 200 ml water; 15 ml lemon juice; 1 red chilli chopped; lime zest and juice; 375 ml icing sugar; 250 ml coconut cream; 250 ml cream cold

Recipe Disclaimer

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Ingredients (8)

125 ml	sugar
200 ml	water
15 ml	lemon juice
1	red chilli — chopped
	lime — zest and juice
375 ml	icing sugar
250 ml	coconut cream
250 ml	cream — cold

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Method:

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.

Optional:
Sprinkle with some toasted desiccated coconut.

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