A delicious combination devised by chef Neil Perry more than a decade ago. For an elegant dinner party dessert,try adding a scoop of coconut ice-cream.
half a pineapple,thinly sliced
10 lychees,peeled
1 mango,peeled and cut into pieces
2 tbsp toasted almond or coconut flakes
120g dark palm sugar
2 tbsp water
4 makrut lime leaves*
½ cup coconut cream
Make a salad from the fruit. Arrange on individual plates and sprinkle over the almond or coconut flakes.
Grate or chop the palm sugar into a saucepan and set over a medium heat with the water and lime leaves. Cook,stirring,until dissolved (you may need to crush any lumps),then add the coconut cream and bubble away for about 5 minutes until slightly thickened. Cool and drizzle over fruit salad.
This syrup can be made and kept in the fridge for a few days and brought back to room temperature before serving. If it becomes too thick,just warm with a touch of water or more coconut cream.
*lime leaves can be found in Asian supermarkets – either fresh or frozen
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