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
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 Fri Aug 01 01:00:00 BST 2003.