Salad

This unique dish transforms simple ingredients into a luxurious, creamy coconut fondue. By simmering desiccated coconut with creamed coconut and sugar, you create a rich, aromatic base that is then thickened with cornflour and cream. The result is a smooth, sweet, and indulgent sauce with a distinct tropical flavor. It is best served warm, allowing guests to dip pieces of crusty French or Italian baguette into the mixture. While labeled as a salad in some contexts, this is more akin to a sweet fondue or a rich dessert sauce. It offers a comforting texture and a beautiful balance of sweetness and coconut richness. Perfect for a cozy gathering or a unique twist on a traditional fondue night, this recipe brings a home-style, vibrant touch to the table.

Cooking Method: Boiling, Stewing

Cuisine: French

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 914.7

Dietary: Vegetarian

Description

This unique dish transforms simple ingredients into a luxurious, creamy coconut fondue. By simmering desiccated coconut with creamed coconut and sugar, you create a rich, aromatic base that is then thickened with cornflour and cream. The result is a smooth, sweet, and indulgent sauce with a distinct tropical flavor. It is best served warm, allowing guests to dip pieces of crusty French or Italian baguette into the mixture. While labeled as a salad in some contexts, this is more akin to a sweet fondue or a rich dessert sauce. It offers a comforting texture and a beautiful balance of sweetness and coconut richness. Perfect for a cozy gathering or a unique twist on a traditional fondue night, this recipe brings a home-style, vibrant touch to the table.

Ingredients

2 Loaves crusty French or Italian bread (baguettes)
3 oz Desiccated coconut
2 oz Creamed coconut, chopped
2 oz Sugar
4 Teaspoon cornflour
5 Fl oz single cream

Directions

1
Place the desiccated coconut, creamed coconut, sugar, and 16 fl oz of water in a saucepan.
2
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
3
Strain the mixture into a bowl, pressing thoroughly on the solids to extract all the liquid.
4
In a separate bowl or fondue pot, blend the cornflour smoothly with the single cream until no lumps remain.
5
Add the strained coconut liquid to the cream and cornflour mixture.
6
Cook over gentle heat, stirring constantly, until the mixture thickens.
7
Serve warm with crusty bread cubes or mini flapjacks for dipping.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 914.7kcal

% Daily Value *
Total Fat 57.0g88%
Saturated Fat 42.3g212%
Cholesterol 41.2mg14%
Sodium 297.0mg13%
Total Carbohydrate 98.2g33%
Dietary Fiber 9.5g38%
Sugars 61.2g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe contained conflicting instructions for a cheese fondue and a coconut dessert. The steps above follow the coconut dessert method as it aligns with the specific ingredients listed (desiccated coconut, creamed coconut, sugar). The cheese fondue steps have been omitted as the ingredients were not provided.

If the mixture becomes too thick, you can add a small amount of warm water or additional cream to reach the desired consistency.

Serve immediately while warm for the best texture. This dish pairs well with fruit for dessert or can be enjoyed as a sweet treat with coffee.

Keywords: coconut, fondue, sweet, dessert, french, bread, baguette, cream, cornflour, sugar, simmer, dip, warm, tropical, indulgent, vegetarian, simple, homemade

Read it online: https://www.chefs-mate.com/recipe/salad-54/