Young coconut-water ice with lychee and pomelo

AT A GLANCE

  • Serves 6 people

To open the young coconuts, a swift swing with the butt of a large chef's knife is quick and effective, but if you're not feeling confident coconut openers are available from select kitchen supply stores and grocers. Start this recipe a day ahead to freeze the young coconut ice.

  • 55 gm (¼ cup) caster sugar
  • 750 ml (3 cups) young-coconut water (from about 3 young coconuts), flesh reserved
  • 18 lychees, halved and pitted
  • 1 pink pomelo, segmented and coarsely torn
  • Juice of 1 lime
01   Stir sugar and 60ml water in a small saucepan over medium heat to dissolve sugar and simmer until slightly syrupy (2 minutes). Set aside to cool (1 hour), then whisk with coconut water in a bowl, pour into a tray about 22cm square and freeze (8 hours or overnight). Before serving scrape with a fork to fluff up and form ice crystals.
02   Slice young coconut flesh into strips and combine with lychees, pomelo and lime juice in a large bowl. Divide among chilled serving dishes, top with young-coconut ice and serve.

Topics:

DESSERT, POMELO, LIMES, SUMMER, MODERN AUSTRALIAN, COCONUT, LYCHEES

Recipe:

ALICE STOREY

Photography:

PRUE RUSCOE

Styling:

GERALDINE MUNOZ AND ALICE STOREY

FEATURED IN

Jan 2015

Jan 2015

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