Coconut Tops with Mango/Ananas and Pickled Celery
Global Goals: 8, 12
Combining local fruit and fairtrade coconut creates value. Pickled celery adds contrast and reduces waste.
Combining local fruit and fairtrade coconut creates value. Pickled celery adds contrast and reduces waste.
Coconut Tops with Mango/Ananas and Pickled Celery
Ingredients:
100 ml shredded coconut
100 ml mango or pineapple purée.
Shredded cassava
1 tbsp chickpea flour
Honey or syrup
Thin slices of celery, marinated in vinegar and lemon
Caramel made from condensed milk or coconut sugar
Instructions:
Mix coconut, condensed milk and shredded cassava .
Shape into tops and bake.
Garnish with pickled celery and fix with a drop of caramel.