Fruit with chili syrup and coconut ice cream

Prep: 5 mins, Cooking: 30 mins
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Fruit doesn't have to be boring, spice it up with these interesting flavours.

By Food24 January 19 2011
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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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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

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.

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