Yes, I am on a coconut kick.I made Dofu a while ago but had some problems with the color of the jello-like substance. The bottom layer was clear while the top layer was white. The whole thing is supposed to be white without any kind of gradient. Apparently the cream I had mixed in didnt adhere to the gelatin.
This time I had half a can of coconut milk in my fridge and decided that a coconut and almond flavored dessert was just what I needed! The coconut milk worked much better than the cream. The white color was consistent throughout my dessert and went perfectly with the tropical fruit that I topped the Dofu with.
This dish is sweet without being over powering and the fruit makes it a little healthy even. I find it a nice change to heavier dessert options.
1 comment:
Coconut milk is one of the few forms of coconut I can handle. This looks so comforting and refreshing at the same time-- but I have to say the idea of a gradient in the jelly actually sounds appealing from a design point of view!
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