Coconut Chutney

Coconut Chutney Imperial
3
0
1
By Chef Eddy Van Damme
Prep Time:
20m
Bake/Cook Time:
3m
Yield:
6-8 servings

Served with an abundance of fruit, Coconut Chutney makes a light and refreshing dessert. If you cannot locate shredded coconut, use unsweetened coconut flakes instead. A quick and easy recipe that everyone will love.

Rate it yourself
Products Used
Extra Fine Granulated Pure Cane Sugar Bag
Tested by Chef Eddy
Tested by Imperial
Ingredientes

Ingredients

  • 1 can (13.5 oz) (398g) coconut milk
  • 1/2 cup (100g) Imperial Sugar Extra Fine Granulated Sugar
  • Zest of 2 limes, no white bitter pith
  • Juice of 2 limes
  • 2 cups (180g) shredded (desiccated) coconut
  • 1/4 cup milk or water
  • 1 teaspoon vanilla extract
  • 1-2 large ripe mango
  • Raspberries, pineapple or other fruit
Ingredientes

Directions

  1. Combine coconut milk, sugar, and lime zest in a saucepan. Bring to a boil and remove from heat.
  2. Add lime juice and coconut. Stir to combine. Allow to cool before adding milk or water.
  3. Add milk or water to bring to desired consistency. Add vanilla.
  4. Fill into a bowl of choice.
  5. Decorate with mango, raspberries, or other fruit.
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