Filipino Coconut & Mango Slice
Posted By TVNZ 1
11
Nov
INGREDIENTS:
Banana and Peanut Butter Base
- 1 cup of pitted dates
- 1 large ripe banana
- 2 Tbsp crunchy peanut butter
- 1 cup of ground almonds
- 1 cup of rolled oats
Coconut Custard Layer
- 35g corn flour
- 350mL coconut cream (about a can and a half)
- 250mL almond milk
- 2 Tbsp maple syrup
- 2 tsp vanilla bean paste
- 1 tsp agar agar powder
- 150g desiccated coconut.
Mango Jelly
- 200mL cold water
- 400g fresh ripe mangos (about 4)
- 2 Tbsp maple syrup
- 1 Tbsp lime juice
- 1 tsp agar agar powder
Decorations
- 300g ube (purple yam)
- 150mL coconut cream
- Sugar to sweeten
- Edible flowers
METHOD:
Banana and Peanut Butter Base
- Soak dates in water for 10 minutes and then drain
- Put dates in a food processor and whiz
- Add banana and peanut butter and whiz again
- Turn into a bowl and then stir in the ground almonds and oats and bring together to form a dough.
- Place in a large tin which is lined
- Put in fridge for 10 minutes, then cook at 175C for about 18 minutes
- Leave to cool while you make the custard.
Coconut Custard Layer
- Toast coconut in a dry pan until brown.
- Combine corn flour and coconut cream in a saucepan, mixing until smooth
- Stir in coconut cream, maple syrup and vanilla
- Heat gently until well combined
- Add 1 tsp agar agar
- Gently boil for 5 minutes whilst stirring
- Set aside to cool slightly
- Add in the toasted coconut, then pour over peanut butter base
Mango Jelly
- Process the mango, maple syrup, lime juice, and water in a food processor until smooth
- Transfer to a saucepan
- Add 1 tsp agar agar and simmer for 4 minutes
- Leave to cool slightly and pour over the coconut custard to form the third layer
To Decorate
- Boil ube with skin on for 15 minutes
- Remove skin, mash, and mix with coconut cream to pipe onto finished slice
- Decorate with edible flowers