EAST Hong Kong X Little Sweetness: Coconut Cremeux with Tropical Fruits

Coconut is a versatile food to be used in the kitchen, the flesh, water can be transformed into flour, milk and oil and are all packed with nutrients. In this recipe, we used coconut milk to replace regular milk.

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Coconut milk (GI: 40)

✔️Full of proteins and fibres that improve satiety and delay hunger

✔️Contains medium-chain triglycerides (MCT) fatty acids that increases energy expenditure and helps burn fat

✔️Rich in minerals and vitamins which are vital in maintaining well-being

✔️High percentage of lauric acid that lowers cholesterol level and blood pressure, also improves heart health

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We used cane sugar to replace white sugar to make the GI lower. If you are fine with not having a perfectly white cremeux, it will be better to use the brown coconut sugar to achieve an even lower GI.

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We learnt how to make the brownies from Grassroots Pantry in Central, which is a fabulous restaurant serving all plant-based food. We are glad that Chef Peggy offered us the opportunity to learn in her kitchen. When the food is both healthy and tasty, what more can you ask for? Do pay a visit and try their food out!

Official website: http://www.grassrootspantry.com/

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Enjoy your plant-based coconut custard with this recipe, bon appetit!