A refreshing do-ahead dessert nice enough for guests.
INGREDIENTS:
20-oz. can rambutan or lychees, in syrup, or 15-oz. can mango slices
1/2 c. coconut milk
2 tbsp. sugar
1 c. canned pineapple chunks, in syrup, chilled
cracked ice (optional)
METHOD:
1. Drain fruit, reserving the syrup. If using rambutan or lychees, cut fruit in half. Chill until serving time.
2. In a little bowl, stir together 1 c. of fruit syrup, coconut milk, and sugar. Stir until sugar is dissolved. Cover this sauce and chill it.
3. Cut pineapple chunks in half.
4. At serving time, divide fruit evenly among 4 large or 6 medium dessert dishes. Pour chilled coconut sauce over fruit.
Preparation time: 10 to 15 minutes (plus chilling time)
Serves 4 to 6
If the weather or the room is hot, put ice cubes in a plastic bag and break up the ice. Spoon a few pieces of ice over each dish of dessert.
