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Guest chef Colin Magee cooks this scrumptious dessert that can be whipped up in a flash!
Heat the oil in a frying pan. Whisk the egg whites in a bowl (save the egg yolks for later) and crumb the apple pieces in the rice flour, then coat in the egg white and then in the desiccated coconut
Fry the apple pieces in the rice bran oil and leave them on some paper towel to drain off any excess oil. Sprinkle some palm sugar over the apple pieces while hot.
In a small pan, heat the coconut milk. Whisk together the palm sugar, lime zest and egg yolks in a bowl and slowly pour in the hot coconut milk. In another clean pan, warm the anglaise over a low heat and keep an eye on it so the eggs don’t scramble. Once the anglaise coats the back of a wooden spoon, it’s ready to serve with the apple.
TIP: The sauce can be served hot or cold. Store it in an air-tight container in the fridge. The custard can also be used to make ice cream.
Time: 30 minutes
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