A classic Christmas staple — but make it Pepper & Me! The showstopper is the basil sugar syrup that elevates this dish to something a little bit different and gives it a fresh new flavour.
Ingredients
2 x 400ml cans Kara Coconut Cream
250ml cream
½ cup Caught in the Rain pina colada mix
1 fresh pineapple
500g thick vanilla yoghurt
180g bag marshmallows, chopped
120g bag Pineapple Lumps, chopped
Basil Sugar Syrup
1 cup sugar
125ml water
½ cup washed basil leaves
To garnish
Mint leaves
Pomegranate arils
Directions
For the basil sugar syrup, put the sugar, water and basil leaves in a pot and bring to a boil.
Boil for 1 minute and then turn off the heat and leave for 10 minutes.
Sieve out the basil and leave the syrup to cool completely.
Chill your coconut cream in the fridge overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
The next day, chill a large mixing bowl for 10 minutes.
Remove the coconut cream from the fridge without tipping or shaking the can and remove the lid. Scrape out the thickened cream from the top into the chilled mixing bowl and leave the liquid behind (reserve for use in smoothies or cocktails).
Add the regular cream and Caught in the Rain and whip to stiff peaks.
Skin and core the pineapple, finely dice half the pineapple and reserve any leftover pineapple for the baked pineapple garnish on page 94 in your FEAST magazine.
Gently stir the finely diced pineapple through the coconut cream mixture along with the yoghurt, marshmallows and most of the pineapple lumps.
Pour half of this mixture into the fanciest crystal serving bowl you can find, then drizzle with the cold basil sugar syrup and layer again.
Garnish with the reserved pineapple lumps, mint leaves and pomegrante arils.
