Ingredients
- 1 tin full-fat coconut milk, refrigerated overnight
- 2.5 tsp Jasmine powderSuperboba
- 2 tbsp icing sugar
- fresh raspberries or blueberries, to serve
Steps
Chill the unopened tin of coconut milk overnight, or at least half an hour in the freezer. It has to be properly cold for the cream to separate from the water.
Open the tin without shaking it and spoon out only the solid cream from the top. Keep the watery liquid underneath for a smoothie.
Whisk the coconut cream on its own until it is smooth and holds a soft shape.
Sift in the Jasmine powder and the icing sugar and keep whisking until the colour is even. Taste it, and add another half teaspoon of tea only if you want it stronger.
Spoon into small pots and chill 30 minutes. Serve cold with tart berries on top.
Good to know
- Full fat only. Light coconut milk has too little fat to separate and you will end up with a thin puddle.
- Jasmine is delicate, which is why this stops at 2.5 tsp. Push it further and it tips from floral into soapy.
- Sharp fruit is doing real work here, not decoration. The acidity is what keeps the coconut from tasting flat.
