thick cream from the top of 2 cans of full-fat coconut milk(about 1 cup total)
2Tablespoonsvegan sugar
juice of half a lime
heavy pinch of salt
Instructions
For the Puree
Place the fruits, sugar, lime juice and salt in the jar of your high speed blender and blend until completely smooth. Refrigerate until needed.
For the Coconut Cream
Chill the thick coconut cream really well.
Drain it through a fine mesh sieve for a few minutes if it seems a bit liquidy.
Place the thick cream in the bowl of your stand mixer fitted with the whip attachment.
Add the sugar, lime juice and salt and whip on medium high speed for about 5 minutes, or until it holds soft peaks.
To Assemble
This is really up to you. You can make a large one or make individual servings. I just layered the puree and the coconut cream in small glasses and then swirled them together with a knife before topping with a bit more curd and another dollop of coconut cream. Easy!
Notes
If you are not concerned about keeping this vegan, you can substitute whipping cream for the cream of coconut. In that case, rather than adding lime juice, just add the zest from one lime to the cream.