Coconut Raspado With Jammy Plums Recipe - Los Angeles Times

Name: Coconut Raspado With Jammy Plums Recipe - Los Angeles Times
Total time: 60 min
Ingredients: 1/2 cup sugar; 1 vanilla bean, split and seeds scraped; 1 can (13 1/2 ounces) low-fat coconut milk; 1/2 teaspoon salt; 1 can (14 ounces) sweetened condensed milk, or other nondairy versions (such as coconut or cashew condensed milk); 1 pound firm-ripe red plums (about 6 medium plums), pitted and quartered; 1 piece (2 inches) cinnamon stick; 1/4 cup maple syrup; 3/4 cup water; 1/2 teaspoon lemon juice; 1/8 teaspoon kosher salt

www.latimes.com

Mexican-style coconut shaved ice is topped with jammy red plums. A drizzle of condensed milk balances the tartness of the plums and makes the raspado just a little bit creamy.

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Ingredients

1/2 cup sugar
1 vanilla bean, split and seeds scraped
1 can (13 1/2 ounces) low-fat coconut milk
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk, or other nondairy versions (such as coconut or cashew condensed milk)
1 pound firm-ripe red plums (about 6 medium plums), pitted and quartered
1 piece (2 inches) cinnamon stick
1/4 cup maple syrup
3/4 cup water
1/2 teaspoon lemon juice
1/8 teaspoon kosher salt