Ingredients

• whole coconut milk
• canned palm hearts, drained
• conserves syrup
• cornstarch
• lime
• salt
• unsweetened shredded coconut
• zest of 1 lime

Instructions

1. Drain the coconut fruits while keeping the syrup from the can. Cut the fruits into bite-sized pieces, as needed.
2. Measure out 60 ml (1/4 cup) of cold coconut milk and whisk in the cornstarch until a smooth mixture is obtained.
3. In a saucepan, add the remaining coconut milk, 2 tablespoons of syrup, and a pinch of salt. Heat over medium-low heat while stirring gently.
4. Gradually add the cornstarch mixture while continuously whisking. Bring to a gentle simmer and continue cooking for about 2 to 3 minutes, until the mixture thickens and takes on a creamy, velvety texture.
5. Remove the saucepan from heat. Gradually add the lime juice while gently mixing.
6. Add the coconut fruit pieces to the coconut cream and gently mix to evenly distribute them.
7. Divide the mixture into four serving glasses or small bowls. Let it cool down, then cover and refrigerate for at least 2 hours.
8. Toast the shredded coconut in a dry pan over medium-low heat for 2 to 3 minutes, stirring regularly, until it is slightly golden. Let it cool completely.
9. Just before serving, mix the toasted coconut with freshly grated lime zest.
10. Sprinkle each portion with the coconut-lime mixture and serve chilled.
11. Adjust the texture according to the amount of cornstarch for 400 ml coconut milk:
12. 1 tablespoon (approximately 8 to 9 g): light coconut sauce, slightly thickened, soft and flowing texture.
13. 2 tablespoons (approximately 16 to 18 g): rich, creamy dessert texture, slightly holds on the spoon after refrigeration. Recommended texture.
14. 3 tablespoons (approximately 24 to 27 g): pudding-like texture, firmer and structured.
15. The final texture depends on the fat content of the coconut milk and the cooking time. The cream will thicken further during refrigeration.