Coconut Chutney

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

Yield:

6-8 servings

Served with an abundance of fruit, Coconut Chutney makes a light and refreshing dessert. If you cannot locate shredded coconut, use unsweetened coconut flakes instead. A quick and easy recipe that everyone will love.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 can (13.5 oz) (398g) coconut milk
1/2 cup (100g) Dixie Crystals Extra Fine Granulated Sugar
Zest of 2 limes, no white bitter pith
Juice of 2 limes
2 cups (180g) shredded (desiccated) coconut
1/4 cup milk or water
1 teaspoon vanilla extract
1-2 large ripe mango
Raspberries, pineapple or other fruit

Directions

Combine coconut milk, sugar, and lime zest in a saucepan. Bring to a boil and remove from heat.
Add lime juice and coconut. Stir to combine. Allow to cool before adding milk or water.
Add milk or water to bring to desired consistency. Add vanilla.
Fill into a bowl of choice.
Decorate with mango, raspberries, or other fruit.