Coconut Cream Diamonds from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Coconut Cream Diamonds from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: 30 ml/2 tbsp caster (superfine) sugar; 75 g/3 oz/¾ cup blackcurrants, stalks removed; 75 g/3 oz/½ cup fresh or frozen raspberries; 50 g/2 oz/¼ cup caster (superfine) sugar; 150 ml/¼ pint/⅔ cup single (light) cream; raspberries and fresh mint leaves, to decorate; 75 g/3 oz/scant ½ cup jasmine rice, soaked overnight in 175 ml/6 fl oz/¾ cup water; 350 ml/12 fl oz/1½ cups coconut milk

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Desserts like these are served in countries all over the far east, often with mangoes, pineapple or guavas. Although commercially ground rice can be used for this dish, grinding jasmine rice yourse...

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Ingredients

30 ml/2 tbsp caster (superfine) sugar
75 g/3 oz/¾ cup blackcurrants, stalks removed
75 g/3 oz/½ cup fresh or frozen raspberries
50 g/2 oz/¼ cup caster (superfine) sugar
150 ml/¼ pint/⅔ cup single (light) cream
raspberries and fresh mint leaves, to decorate
75 g/3 oz/scant ½ cup jasmine rice, soaked overnight in 175 ml/6 fl oz/¾ cup water
350 ml/12 fl oz/1½ cups coconut milk