Coconut Cream Mango Parfait with Tahini Caramel |… | Roland Foods

Name: Coconut Cream Mango Parfait with Tahini Caramel |… | Roland Foods
Ingredients: 13.5 oz. can Roland® Coconut Milk; 1/3 cup organic powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup water; 1 cup sugar; 1/4 cup Roland® Organic Fine Tahini; 1 pinch Roland® Fine Crystal Sea Salt; 1/4 cup Roland® Black Sesame Seeds; 1/4 cup water; 1/4 cup sugar; Refrigerate coconut milk for at least 24 hours, with the can upside down (so the side you plan to open with the can opener is on the bottom); Using a can opener to open the coconut milk. The coconut water should be at the top, due to the storage method. Pour off the water and reserve for another recipe; Scoop out the coconut cream from the can and place into a mixing bowl; Add powdered sugar and vanilla to the coconut cream; Whip using a hand held mixer with whisk attachment. Whip until a thick whipped cream consistency is achieved; Serve with chunks of mango layered, if desired; Open the coconut milk, discarding the coconut water. Measure one heaping ¼ cup measure of the coconut cream, and set aside for use in the recipe; Place a small sauce pot on medium low heat, add water and sugar. Place a candy thermometer into the pot. Allow to come to a simmer; At 315 degrees F, turn off the heat but leave pot on the burner. Remove the candy thermometer; Swirl the sugar in the pot to see even caramel color. With a heat safe silicon spoon or spatula ready, add in the coconut cream, stirring to incorporate (it will bubble rapidly); As that is combined, add in the tahini and repeat the same process; Remove from heat, stir in the sea salt and vanilla; Pour out into a heat safe measuring cup, allow to cool to room temperature; Drizzle on this dessert or coffee; Prepare a baking pan with parchment and set beside the stove; Place a small pot on the stove over medium heat, add in the water, sugar and salt. Bring to a simmer; At that time, dump the contents onto the lined baking sheet; Spread the seeds out on the parchment to cool. Once cool, they can be used immediately or stored in an air tight container at room temperature

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Tahini infuses a nutty richness into this creamy layered dessert.

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Ingredients

13.5 oz. can Roland® Coconut Milk
1/3 cup organic powdered sugar
1/2 teaspoon vanilla extract
1/2 cup water
1 cup sugar
1/4 cup Roland® Organic Fine Tahini
1 pinch Roland® Fine Crystal Sea Salt
1/4 cup Roland® Black Sesame Seeds
1/4 cup water
1/4 cup sugar
Refrigerate coconut milk for at least 24 hours, with the can upside down (so the side you plan to open with the can opener is on the bottom)
Using a can opener to open the coconut milk. The coconut water should be at the top, due to the storage method. Pour off the water and reserve for another recipe
Scoop out the coconut cream from the can and place into a mixing bowl
Add powdered sugar and vanilla to the coconut cream
Whip using a hand held mixer with whisk attachment. Whip until a thick whipped cream consistency is achieved
Serve with chunks of mango layered, if desired
Open the coconut milk, discarding the coconut water. Measure one heaping ¼ cup measure of the coconut cream, and set aside for use in the recipe
Place a small sauce pot on medium low heat, add water and sugar. Place a candy thermometer into the pot. Allow to come to a simmer
At 315 degrees F, turn off the heat but leave pot on the burner. Remove the candy thermometer
Swirl the sugar in the pot to see even caramel color. With a heat safe silicon spoon or spatula ready, add in the coconut cream, stirring to incorporate (it will bubble rapidly)
As that is combined, add in the tahini and repeat the same process
Remove from heat, stir in the sea salt and vanilla
Pour out into a heat safe measuring cup, allow to cool to room temperature
Drizzle on this dessert or coffee
Prepare a baking pan with parchment and set beside the stove
Place a small pot on the stove over medium heat, add in the water, sugar and salt. Bring to a simmer
At that time, dump the contents onto the lined baking sheet
Spread the seeds out on the parchment to cool. Once cool, they can be used immediately or stored in an air tight container at room temperature