Coconut Delight

For the filling

Components

• 400 ml of coconut milk (1 2/3 cups)
• 3 tea cups of milk
• 3/4 cup of sugar (tea)
• 3/4 cup of cornstarch (tea)
• oil to consecrate the smoke

Setup phase

1. Apply a thin coating of oil to a circular mold with a diameter of 22 cm and a height of 6.5 cm.

1. In a medium saucepan, combine coconut milk, 2 cups of tea milk, and sugar, then whisk thoroughly with a wire whisk to dissolve the sugar. In a separate small bowl, blend the cornstarch with the remaining milk.
2. Place the pan containing the coconut milk mixture over medium heat. Once it begins to boil, reduce the heat and pour in the milk mixed with dissolved starch. Stir continuously with a wire whisk for approximately 3 minutes until a thick cream forms. Note the consistency: the cream should show slight whisk marks and remain smooth enough to avoid sticking.
3. Switch off the heat and pour the coconut cream into the greased mold, scraping the bottom of the pan thoroughly with a silicone spatula. Gently tap the mold on the countertop to settle the mixture and use the spatula to smooth the surface. Allow it to cool slightly before covering with plastic wrap, ensuring the wrap touches the surface of the dessert to avoid forming a thick skin on top.
4. Place the mangrove in the refrigerator to set for a minimum of 3 hours (or, if you like, make the mangrove the day before). In the meantime, get the plum syrup ready.
5. When ready to serve: take the mold out of the refrigerator and run the tip of a knife along the edge to loosen the mangrove (or gently detach the mangrove from the side of the pan using your fingertips). Place a plate over the dessert and quickly invert it to unmold. Serve immediately with plum syrup.

Towards the syrup

Components

• 300 grams of dried plums with pits (approximately 2 cups [tea])
• 2 and a half cups of water
• 3/4 cup of sugar (tea)
• 1 cinnamon stick

Ready state

1. In a regular pan, dissolve the sugar in the water. Add the plums and cook over medium to low heat.

1. After it begins to boil, reduce the heat and let it simmer for 25 minutes until a thin syrup forms and the plums soften. Stir in the cinnamon and cook for an additional 5 minutes to enhance the flavor of the syrup.
2. Pour the syrup into a bowl (or compote dish) and allow it to settle at room temperature before placing it in the refrigerator to chill.

NOTE: To achieve smooth plums without lumps, cook them for 20 minutes after reaching a boil, allowing a thin syrup to form and the plums to become tender. The cooking time is shorter since plums without lumps tend to break down more quickly and soften faster.

Please provide the text you would like me to paraphrase.

Blend 3 cups of freshly grated coconut with 1¼ cups of warm water in a blender. Strain the blended coconut through a cloth-lined sieve and press firmly to extract all the liquid.

Purchase only what is necessary

Store

Cake hole with bore, Ceraflame

20 cm stainless steel pan with a triple-layered base, Tramontina.

Cuisipro wire whisk

Staub silicone scraper