Homemade: Whipped Coconut and Cranberry Compote
A Christmas dessert with a difference, try our whipped coconut and cranberry compote pudding. Delicious and, as an added bonus, suitable for dairy free diets
75g Icing Sugar
5g Vanilla Paste
100g Frozen Cranberries
1 Tin of coconut milk, refrigerated overnight
Open the tin of coconut milk and separate the fat from the liquid
Place the coconut fat into a mixing bowl.
Add the zest and juice of 1 lime and the vanilla paste.
Add 25g of icing sugar and mix well.
Whisk until aerated, add the coconut milk if needed.
In a pan, add the remaining icing sugar and the cranberries, making sure the sugar covers the cranberries
Place the pan over a gentle heat until the sugar dissolves. Remove from the heat and chill.
Spoon the coconut mixture into four bowls, tapping the bottom to level out, and set aside to set.
Once set, top with the cranberry compote