For Denise Cowburn-Levy, chef and owner of Cape Town cookery school Ginger & Lime, it’s all about interesting flavours and giving every ingredient a starring role. Here’s her recipe for coconut snow, the perfect accompaniment to many desserts
- ¼ cup honey
- 1 cup coconut milk
- ¼ cup water
- 1 cup desiccated coconut
- 1. Dissolve the honey in the coconut milk and water and then add the desiccated coconut.
- 2. Place the contents in a freezer-proof, non-stick container and freeze until firm, for at least 6 hours.
- 3. To serve, remove from the freezer an hour before serving and scrape the surface with a fork to create the look of snow.