Fresh Mandarin Dessert with Cornstarch and Coconut
Ingredients
- 450 g mandarin pulp (from 6 mandarins)
- 45 g cornstarch
- Grated coconut, as needed
Preparation
Peel the mandarins and remove seeds if any.
Blend with a blender, then strain, add cornstarch and stir until integrated.
Cook over low heat and stir until thickened.
Transfer to a mold and once cooled, refrigerate for about four hours.
Cut into portions of the desired size, coat in grated coconut and enjoy.
Tips
You can use other fruits instead of mandarins.
Coat in chocolate if preferred.
Gelatin powder can be used in place of cornstarch.
