Gastronomixs

Coconut pearls

Oil thickens at lower temperatures and oil and water repel each other. This fact allows you to make tiny pearls of a jellifying liquid with a coconut flavour.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Makes 500g.

Coconut pearls

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Ingredients

litres

soya bean oil

400

g

coconut coulis

120

g

water

6

g

agar-agar

Preparation method

  • Place the soya bean oil in the refrigerator at 5°C in a tall container 24 hours before use.
  • Mix the coconut coulis, the water, and the agar-agar in a saucepan and boil for two minutes.
  • Stir regularly with a whisk.
  • Remove the mixture from the heat and set aside on the counter to cool down a little and allow any air bubbles to escape.
  • Pour the still hot mixture into a squeeze bottle with a small nozzle.
  • Take the cooled down soya bean oil from the refrigerator and add the coconut mixture drop by drop.
  • The mixture will solidify immediately and perfect circles will form because the water and oil repel each other.
  • Strain the pearls from the oil and rinse briefly with warm water.
  • Refrigerate until use. 

Serving suggestions

  • Use in a dessert with apricot, ginger, and lemongrass.
  • Combines well with components of honey, mango, and fresh cheese.
  • As a component in a cocktail with clear pineapple juice, rum, and lime.

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