Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Plum Compote with Iced Coconut Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Plum Compote with Iced Coconut Cream

    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.

    • Vegetarian
    • Preparation time: 20 minutes, plus 1-1½ hours chilling
    • Cooking time: 20 minutes
    • Total time: 40 minutes, plus 1-1½ hours chilling 60 minutes 60 minutes 10 minutes

    Serves: 4


    • 100g creamed coconut, chopped
    • 450ml double cream
    • ½ tsp almond extract
    • 2 tbsp lemon juice
    • 2 tbsp lemon juice
    • 75g icing sugar
    • 2 large egg whites
    • 700g English plums, washed
    • 2 cinnamon sticks, halved
    • Freshly grated nutmeg
    • Juice of 1 orange
    • 50g dark brown muscovado sugar


    1. To make the coconut cream, place the creamed coconut in a small, heavy-based pan with 150ml of the cream. Heat gently for about 2 minutes, stirring until the coconut has melted. Pour into a mixing bowl, add the remaining cream, almond extract, lemon juice and icing sugar, and beat until smooth. Chill in the fridge for 15 minutes.
    2. Whisk the egg whites until they just hold their shape in soft peaks, then fold into the coconut cream using a large metal spoon. Turn into a freezer container and freeze for about 1-1½ hours, until firm but not solid.
    3. Preheat the oven to 220°C, gas mark 7. Halve the plums widthways and discard the stones. Scatter the halves in a shallow, ovenproof dish and add the cinnamon and a good sprinkling of nutmeg. Pour the lemon and orange juice over, then sprinkle with the sugar.
    4. Roast for 20 minutes until the plums are soft and lightly browned. Spoon into serving bowls and top with scoops of the coconut cream.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.


    Average user rating

    5 stars