coconut cream Archives

Chicken recipes

Vietnamese chicken curry

1 hour

Asian recipes

Green curried mussels

20 minutes

Calamari

Salt-and-pepper squid

10 minutes

Lamb recipes

Saffron roast lamb

45 minutes

Asian recipes

Tofu Satay skewers

10 minutes

Chocolate recipes

Mandazi with ClemenGold-infused chocolate sauce

15 minutes

Chicken recipes

Apricot harissa roast chicken

1 hour 15 minutes

Vegan litchi granita

Serves Makes 2 cups

Difficulty Easy

Prep Time 5 minutes, plus 6 hours’ freezing time

Ingredients

For the granita:

1 x 565 g litchis, with syrup
1 x 400 ml can coconut cream
2 limes, zested and juiced

For the litchis

1. x 565 g can litchis, drained and litchis frozen (syrup reserved)
Woolworths cultured coconut cream

Method

1. To make the granita, blend the ingredients, including the syrup from the second can of litchis, and pour into a tray. Freeze until solid. Once frozen, scrape with a fork.

2. Spoon the cultured coconut into glasses, top with a few frozen litchis, the granita and garnish with lime zest.

Cook's note: Make the granita the day before so it’s easier to flake.

Find more ice cream recipes here.

Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Vietnamese chicken curry

Green curried mussels

Salt-and-pepper squid

Saffron roast lamb

Tofu Satay skewers

Mandazi with ClemenGold-infused chocolate sauce

Apricot harissa roast chicken

Vegan litchi granita

Vegan litchi granita

Ingredients

Method