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Plum Compote with Iced Coconut Cream
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This dessert makes the most of juicy English plums, such as Opal, Reeves and Victoria. The coconut cream needs freezing for about an hour so it is semi-frozen but not solid - perfect for melting into warm plums.
You can make and freeze the coconut cream in advance and transfer to the fridge about 2 hours before serving. You can also prepare the plums in advance so they are ready in the dish for baking. Note: This dish contains uncooked egg white and is therefore not suitable for the young, pregnant women, elderly people or those whose immune systems are weak.
Typical values per serving:
17.8% fat per serving
This recipe was first published in August 2003.