Prep time: 20 mins
Cooking time: 4 hours mins
Serving: 12 people
You will need
- 1/2 cup of almonds
- 1/2 cup of macadamia nuts
- 1/2 cup of Spiral Foods Shredded Coconut
- 8 dates
- 1 lemon (grind only)
- 400g of Spiral Coconut Milk
- 1 lemon (zest only)
- 1 pandan leaf (tied into a knot)
- 1 Kaffir Lime Leaf
- 100ml of Spiral Rice Malt Syrup
- 300ml boiling water
- 3tbsp of powdered gelatin
- 840g of Liddell's Lactose-Free Plain Yogurt
Grease and line a 1.5L capacity rectangle bavarois tin with baking paper. For base, place almonds, macadamias and coconut into a food processor and process to a coarse crumb. Add dates lemon rind and process on a low speed to bring together. While processing pour in lemon oil - this will bring the mixture to a sticky coarse paste. Press into prepared tin.
For bavarois, place coconut milk, lemon zest, pandan, lime leaf and rice malt syrup into a saucepan and place over a medium heat. Bring to simmer, remove from heat and steep until cooled. Place a fine sleeve over a large bowl and pour coconut mixture through to remove and solids.
Pour boiling water into a jug, sprinkle over gelatin and whisk with a fork until completely dissolved. Pour mixture into cooled coconut milk, addd yoghurt and stir to combine. Pour into prepared tin and refrigerate for a minimum of 4 hours but preferably over night until set.
To serve, remove from tin and decorate with coconut flakes and finely shredded lime leaf.