Coconut fondue recipe
3 oz desiccated coconut
2 oz creamed coconut, chopped
2 oz sugar
4 tsp cornflour
5 fl oz single cream
mini flapjacks, to serve
Put the desiccated coconut in a saucepan with 16 fl oz of water, the creamed
coconut and sugar. Bring to the boil and simmer for 10 minutes. Strain the mixture
into a bowl, pressing mixture thoroughly to extract all the liquid.
In a fondue pot, blend the cornflour smoothly with the cream, then add the coconut
liquid, and cook over a gentle heat until thickened, stirring all the time. Serve
warm with mini flapjacks.
(Serves 4)
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