Coconut Cheesecake with Mango Caramel

 This rich and luxurious cheesecake, which is perfect for a special occasion, is particularly hard to resist.  The delicious moist filling is topped with a heavenly mango caramel.  I love making cheesecake because it’s so versatile. It can take on so many different types of flavours. It’s much better than store bought ones definitely!

I have used Greek yoghurt instead of cream cheese, which makes it much lighter. Coconut and mango is a great flavour combination and the sweetness of the mango caramel is offset by the coconut filling which is not too sweet. 

IMG-20200813-WA0015-01

This cheesecake is extra special. I used vanilla wafers for the base and it’s a cheesecake lover’s dream! The crumbly base with the velvety coconut filling and the luscious mango caramel makes it phenomenal. I used some mixed candied fruits for the decoration.

IMG-20200813-WA0012-01

This cheesecake can stay for up to a week in the fridge. I’m sure that you and your family are going to love it. This recipe makes a 10 inch cheesecake. It’s best to make the filling and topping the day before and refrigerate overnight. I got the recipe for the mango caramel from here – cacao-barry.com.

PREP:  25 minutes  COOK TIME:  75 minutes

Ingredients

11/2 cups vanilla wafers, crushed in a food processor

3 tbsp sugar

6 tbsp butter, melted

Filling

700 gms Greek yoghurt

1 cup sugar

15 gms cornflour

1 tsp vanilla extract

1/2 tsp salt

3 large eggs, beaten

1 cup coconut milk

1/2 tsp coconut extract

Mango caramel

250 gms sugar

170 ml mango puree

50 ml whipping cream

1/2 tsp mixed spice

15 gms butter

1/2 tsp salt

Instructions

Preheat the oven to 180C.

Prepare a 10 inchspringform pan by lining it with aluminium foil on the outside of the pan bottom and up the sides. 

Combine the vanilla wafer crumbs and sugar together. Stir in the melted butter and mix well. Press the mixture against the bottom and the sides of the pan by using your hands. Bake the crust for 10 minutes until it is golden brown. Remove from the oven and cool.

Reduce the heat to 160 C. For the filling, place the yoghurt in a large mixing bowl and beat well. Add the sugar, cornflour, vanilla extract and salt. Beat until smooth and add the eggs slowly, beating continuously. Add the coconut milk and extract and beat until well combined.

Place the springform pan in a large roasting pan and scoop the cheesecake mixture into it. Add hot water to the roasting pan until it is halfway up the side of the springform pan. Bake the cheesecake for about 60 minutes, until the filling is set. Remove from the roasting pan and allow to cool thoroughly. Refrigerate overnight.

For the mango caramel, place the sugar in a small heavy bottomed pan and heat until the sugar starts to caramelise. Add the mango puree and whipping cream. Bring to the boil. Remove from the heat and add the mixed spice, butter and salt. Cool to room temperature and refrigerate until use. 

Carefully, remove the cheesecake from the springform pan on to a serving plate. Spread the mango caramel on top of the filling and return to the fridge for a few hours before slicing and serving. 

 

 

 

Olive, Lemon and Coconut Pots

I have been intrigued by savoury desserts for some time. The concept is not new, but many chefs have taken this to a whole new level. I had earlier made a Tomato Soup Cake which fits the bill for savoury desserts. However, I wanted to try something different.

Olives and lemon are a great combination and I thought of including coconut with these flavours. I used Greek yoghurt instead of cream and the dessert was light and creamy.

IMG-20200813-WA0022-01

For those of you that love savoury foods, this recipe will be ideal. If you’re also looking to cut down on your sugar cravings, this dessert is perfect.

IMG-20200813-WA0027-01

Anyway, the result was surprising, but in a nice way. I loved the taste – the olives were more prominent and I could taste the other ingredients, though it was more subtle. It’s quite filling and you can snack on these without feeling too guilty!

IMG-20200813-WA0025-01

PREP: 15 minutes COOK TIME: 40-50 minutes SERVES: 4

Ingredients

400 gms Greek yoghurt

1/4 cup granulated sugar

2 tsp cornflour

1/4 tsp vanilla extract

!/8 tsp salt

1 large egg, lightly beaten

1/2 cup coconut milk

1/8 tsp coconut extract, optional

1/3 cup black olives, pitted

2 tbsp lemon juice

Olive and lemon slices for garnish

Instructions

Preheat the oven to 160C.

Grease four ramekin dishes with a little butter.

Place the olives in a blender and process until smooth.

Place the Greek yoghurt in a mixing bowl and beat well until smooth. Add the granulated sugar, cornflour, vanilla extract and salt and beat well.

Add the beaten egg slowly and mix well. Add the coconut milk, olive paste, lemon juice and coconut extract and beat until combined. Spoon the mixture into the ramekin dishes. Place them in a roasting pan half-filled with hot water and bake 40-50 minutes until it is set. Remove the roasting tin carefully from the oven and remove the ramekins. Cool.

Cover with clingfilm and place in the refrigerator. It will store for up to a week. Garnish with the olive and lemon slices before serving.

 

 

 

 

 

 

 

 

 

 

Gateaux De Riz Au Figues

Rice pudding exists in several countries in varied forms – please see the link below for a brief history on rice pudding.

http://writinginthekitchen.com/2017/10/08/a-brief-history-of-rice-pudding/

India itself has several forms of rice pudding, with each region having their own take on it. In South India, a form of rice pudding called ‘Pongal’ is made for the Harvest Festival which occurs in January each year. This is flavoured with jaggery and has nuts and raisins in it and is scented with ghee and cardamom. Another form of sugar, called rock candy or rock sugar can also be used to flavour rice. The flavour is really distinctive. An Indian rice pudding, called ‘kheer’ or ‘payasam’ is also very popular. It can be made with milk or coconut milk.

IMG-20191213-WA0011-01

I got this recipe from http://www.tarteletteblog.com/2011/08/recipe-gluten-free-fig-gateau-de-riz.html .

However, I used basmati rice. I think that it really makes a difference – the aroma of basmati rice is unique and so is the flavour. It elevates the dish and I used jaggery instead of brown sugar and added ghee and cardamom powder. I also served it with chocolate sauce. The figs looked superb and the dish tasted wonderful. This is so easy to make and it can be made in advance and heated up whenever you want to serve it. It’s also gluten free.

IMG-20191213-WA0024-01

PREP: 15 minutes COOK TIME: 50 minutes

Ingredients

1 cup basmati rice

1 cup water

13/4 cups coconut milk

½ tsp salt

2/3 cup jaggery

6 large eggs

1/3 cup ghee/butter

1 tsp cardamom powder/vanilla essence

20 small figs, sliced thinly

Chocolate sauce/Sweetened cream

Instructions

Preheat the oven to 180 C. Line a 13×9 inch pan with parchment paper.

Soak the basmati rice in 1 cup of water and 1 cup of coconut milk for 15 minutes with the salt. Cook in a rice cooker until the rice is cooked. Do not overcook. Remove from the heat and set aside.

Combine the jaggery, eggs, ¾ cup coconut milk, ghee and cardamom powder. Add this mixture to the rice and mix until well combined. Spoon into the prepared baking dish and arrange the figs on top. Bake for 30-40 minutes until it is lightly browned on top. Serve hot with chocolate sauce or a dollop of sweetened cream.

Black Eyed Beans and Coconut Milk Curry

The cuisine of Kerala is very unique – some dishes are fiery while others are very delicately flavoured like this curry. Most of the recipes have coconut in them, in some form or the other. This dish is called Olan and is traditionally prepared with pumpkin. But you can use any vegetable – I added green beans to this curry.

Coconut oil is the preferred oil for cooking in this region. This dish is very nutritious and easy to prepare. It goes well with steamed rice, chapatis or any other type of flatbread.

20190926_142328-01

PREP: 10 minutes COOK TIME: 40 minutes SERVES: 4

Ingredients

  • 3/4th cup black eyed beans
  • 1 cup green beans
  • 3 green chillies, slit lengthwise
  • 11/2 cups coconut milk
  • 1 tsp cumin seeds
  • 1 tbsp rice flour mixed with 2-3 tbsp of water
  • Salt to taste

For the tempering

  • 3 tsp coconut oil
  • ½ tsp black mustard seeds
  • 4 shallots, sliced thinly
  • Curry leaves

Soak the black eyed beans overnight. Wash and pressure cook with three cups of water.

Top and tail the green beans and cut them into one inch pieces.

Cook the green beans, green chillies, cumin and salt together in a pan with one cup of water. When the beans are tender, add the cooked black eyed beans and ½ cup of the coconut milk. Cook for 5 minutes on low heat. Add the rice flour mixed with water and simmer for a few more minutes.

Add the remaining coconut milk and heat for a few minutes. Remove from heat and set aside.

Heat the coconut oil in a small pan. Add the mustard seeds. When they stop popping add the shallots and cook for a few minutes. Add the curry leaves and remove immediately from the heat. Add this to the curry. Serve hot.