If you ask me what my favorite fruit is,
my answer will always be coconut. Ok, technically it’s a drupe, but I’m not
going around saying that like a smug child who just learned a new word.
So, coconut. My favorite fruit.
Since I was a little girl, every
few summers, my parents would take me out to my grandfather’s farm where he had
a coconut plantation. My aunts would ask one of the men who worked the fields -
his name was Gilang – to cut down buco for us.
Gilang would first make a small
opening at the top of the fruit with a bolo then hand it to me to drink the
water. I’d tip my head back and drain it, and with juice dribbling down my chin,
I’d give him back the coconut which he’d then split into two. I’d generously
sprinkle muscovado sugar over the pulp, and scrape the sweetened flesh out with
a spoon before greedily shoveling it into my mouth. I could - and can still -
finish 6-7 coconuts by myself before happily resigning myself to the ensuing
tummyache.
So whenever I come across a recipe
that uses coconut in any form, I am always wanting to try it. However, one
thing that almost always stops me is how much work goes into a recipe. There
are times I’ve started a recipe only to give up halfway because of how much
work is involved. I stumbled upon this one by chance. Super easy, perfect for
lazy little me.
The original recipe was for 2 servings, but I adjusted it to make 3 but kept the chocolate shell the same.
FROZEN COCONUT MOUSSE
Ingredients
Coconut Mousse:
2 teaspoons virgin coconut oil
3 ounces cream cheese, at room
temperature
1/2 cup full-fat coconut milk
1/3 cup sugar
Chocolate Shell:
2 tablespoons virgin coconut oil
1/2 cup dark chocolate chips
Instructions
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