- 3 leaves pandan leaves, cut down to 3 - 4cm
- 50 g coconut cream
- 200 g fresh coconut, roasted in the oven
- 600 g full fat cream
- 500 g chilled water
- coconut sugar to taste, optional
- himalayan salt to taste, optional
Recipe is created for
Cut Pandan leaves 3 - 5 cm and place into cream. Add coconut cream into cream. leave to infuse 2 days and refridgerate.
Strain cream from pandan leaves.
Insert butterfly. Place cream into TM mixing bowl and whip 1 - 3 min / speed 4, or until solids and liquids have seperated. Remove butterfly.
Using the TM basket, strain liquids from solids, reserving the buttermilk (liquid portion) for later use if desired.
Place water in TM mixing bowl with butter and mix 5 - 10 secs / speed 4. This is to clean butter from any buttermilk that may be left.
Using the TM basket, strain liquids from solids a second time, so that only butter remains. Squeeze as much liquid out of butter as possible.
Roast fresh coconut until golden bown in the oven. and let it cool down.
Add roasted coconut (keep aside some for decoration) into butter and salt to taste and mix 5 secs / speed 5. Shape butter to desired shape and sprinkle more cocnut and salt and refridgerate.
Pandan and Coconut
Pandan leaves are slow to release flavours, so make sure you infuse 2 days.
Fresh coconut can be bought in frozen form from most Asian grocers, the smell of roasted cocnut is pretty awesome.
This butter can either be sweet or salty. its up to you.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.