Coconut Dessert

Explore the Coconut , Lime and Thai Basil combination

Food by: Mark McBride

Photography: Sean Mallia


Serves 6


For coconut milk skin

180ml coconut milk

180ml double cream

80ml milk

20gr glucose

Bring the ingredients to a simmer, turn off and let stand until skin forms. Gently remove the skin using a kebab stick and lay it onto baking paper. Repeat until you have enough for your plates. Dehydrate in the oven overnight. Place in airtight container to use later when plating. The milk will be used for the cookie and custard.

For Coconut Milk Cookie

180ml coconut milk

180ml double cream

80ml milk

20gr glucose

Using the same milk, reheat the mixture and whisk whilst doing so. Skim the foam that comes to the surface and place into a dish lined with baking powder. Dehydrate and store as per cookie

Ingredients Coconut Custard

90ml of coconut milk

10gr cornflour

90ml of double cream

40ml of milk

15g of coconut, freshly grated or desiccated

20gr sugar glucose

Tip: Make the custard the day before serving.

Pour 240gr of the milk in a bowl and sift in the cornflour. Stir with a spoon until the cornflour has dissolved and set aside

Combine the cream, sugar, coconut milk, grated coconut and the remaining milk in a medium saucepan and place over a medium heat. Bring to the boil, stirring all the time to prevent the mixture from sticking to the bottom of the pan

Once boiling, gradually add the cornflour and milk mixture and continue to stir until the mixture has thickened over a low heat. Remove from the heat

Pour the custard into the mould. Cover with cling film, allow to cool, then refrigerate overnight

For Coconut veil and Gelee

250ml coconut milk

5gr agar agar

For the veil blend agar agar into coconut milk and bring to a boil. Pour around 125gr of the mixture over silpat and move around until a thin film forms. Cool overnight. Once cooled, cut into long triangular shapes. Keep refrigerated until needed for plating.

For the gelee take the rest of the mixture and blend until a smooth gelee is obtained. Keep refrigerated until needed for plating.



Lime Sugar

Zest of 3 limes

200gr sugar

Finely grate limes and add to sugar. Toss both until mixed well. Leave to dry overnight. Place in an airtight container until needed for plating

Lime flowers and segments

400ml water

300gr sugar

Remove the outer skin of the limes and thinly slice one and a half. Cut the remaining limes into segments to use later. Add lime zest in a pan with the water and sugar, simmer on very low heat for at least four hours. Leave to cool in syrup.

Deep fry 18 Thai basil leaves, drain and dry on kitchen roll.

For plating bring together all the elements prepared from the day before. Sort out your plates. Begin by taking your triangular sheets and place them upright on plates in a swirling shape. Place moulded coconut custards.

Place lime slices on top. Dust with lime sugar. Place coconut milk cookies. Place lime sugar on the opposite side of the plate. Arrange candid lime segments and finish off with fried Thai basil leaves. For the piece de resistance, dust milk skin with gold dust, place onto plate and serve immediately.