I recently travelled to the beautiful tropical island of Fiji, in the South Pacific. I was travelling to Fiji to follow my business mentor Pat Mesiti, for a 4 day business conference. After the conference we decided to stay for an extra week, and consolidate what will learnt …………..who goes to Fiji for 4 days and then goes home?
We were staying luxurious Sofitel Fiji Resort and Spa, Denarau Island. We were able to take our time and sample the food at their amazing restaurant’s, we had breakfast in the Lagoon restaurant, which has a lovely outdoor area where you can get up close and personal to the little tiny frogs and lilies.
After finishing our course we were able to explore the island and find the local markets and try local food, the type not designed for tourists’….I love being able to find local cuisine and flavours in little back streets. Un fortunately due to the recent hurricane more of the bananas and papayas had been wiped out, so a feast of pineapples and coconuts were on the menu, with about 8 tiny papayas found and slowly consumed….just heaven.
We have recently returned home to the South Coast were we have endured horrific flooding and freezing tempturaturess…well after sitting on a tropical island for a couple of weeks anything is freezing. All I could think of was coconut, fresh sweet delicous, nourishing coconuts. Now I don’t have access to a coconut tree so the next best thing is an organic tin of coconut cream…and this is what I dreamt up…
1 can organic coconut cream ( I used Ayam coconut cream, 270 mls)
1 1/2 teaspoon agar agar
1-2 teaspoons of organic coconut syrup or nectar
2 drops organic lime essential oil
Fresh fruits of your desire
Place 1/3 of a cup of the coconut cream into a small bowl and add the agar agar and stir , leave it for 5-10 minutes. Bring to a gentle boils the remainder of the coconut cream and then add the agar agar mixture and stir until it all has melted and is not grainy. Add the sweetener and stir for a minute. I then added two drops of organic lime essential oil.
Pour the cream into small moulds and let it set in the fridge ,it doesn’t take long, maybe one hour. Then garnish with fresh fruits,coconut chips, lychees,citrus fruits or you could then do what I decided to do…
I actually then did a second can of coconut cream as I was excited to make a vegan toffee.
3=4 tablespoons of coconut sugar
a small amount of filtered water
Place the sugar in a small saucepan and heat gently ,then add your water and boil. This is a matter of watching and not letting it burn, most people have made normal toffee with white sugar so its the same technique. After an few minutes you can pour the toffee onto baking paper to let it set and then crush it and sprinkle over the Panna Cotta or you can be impatient like me and have a semi set toffee which was thick and sticky and be happy.
Hope you enjoy the vegan version of a fabulous traditional dessert.