COCONUT CREAM DIAMONDS

Preparation Method :

• Put the rice and the soaking water into a food processor and process for a few minutes until the mixture is soupy.
• Heat the coconut milk and cream in a non-stick pan.
• When the mixture starts boiling, stir in the rice mixture. Cook over a very gentle heat for 10 minutes, stirring constantly.
• Stir the sugar into the coconut rice mixture and continue cooking for further 10 - 15 minutes or until the mixture is thick and creamy.
• Line a rectangular tin (pan) with baking parchment. Pour the coconut rice mixture into the pan, cool, and then chill until the dessert is set and firm.
• To make the coulis, put the blackcurrants in a bowl and sprinkle with the sugar. Set aside for 30 minutes.
• Transfer the blackcurrants and raspberries to a sieve (strainer) over a bowl. Use a spoon to press the fruit against the sieve so that the juices collect in the bowl.
• Taste the coulis and add more sugar, if necessary.
• Cut the coconut cream into diamonds.
• Pour a little of the coulis mixture onto each plate.
• Arrange the diamonds on top, and decorate with the raspberries and mint leaves.