Recipe: The Mighty Lemon Coconut Slice

A couple of weeks ago, I was reading The Dalai Lama’s Cat and The Art of Purring by David Michie. It was my lazy Sunday read. In the book, “Mrs. Trinci, Serena and Lobsang were sitting on stools at the kitchen counter, sipping mugs of tea and munching on coconut slice that Mrs. Trinci had brought with her.” That was the moment coconut slice entered my life. Well, the idea of it. I had to find the recipe. John came to my help as he has been brought up with lemon coconut slice. So, he found one recipe and I found one, too. After trying both recipes and adjusting lamington tin size etc. I have come up with these beauties.

lemon coconut slice

As for the book… The Dalai Lama’s Cat and The Art of Purring is the second one from the series. The first one is The Dalai Lama’s Cat. There is another one in the series which came after The Dalai Lama’s Cat and The Art of Purring: The Dalai Lama’s Cat and The Art of Meow. I haven’t got it yet but I’m sure I will. They are all available from Amazon.

Lemon Coconut Slice

80g unsalted butter
250g sweetened condensed milk (about ¾ cup)
250g milk arrowroot biscuits (or Marie biscuits)
1 cup fine desiccated coconut
Juice of 1 lemon
Grated lemon zest from one lemon

Ingredients for Lemon Frosting:
240g pure icing sugar
60g unsalted butter, softened to room temperature
3 tablespoons lemon juice

2 tablespoons desiccated coconut

• Grease and line a rectangular Lamington tin with baking paper (mine is 30 x 20.5 x 3 cm). Make sure you have enough room for overhang all around –it makes it easier to lift the slices up before they are cut into squares.
• Crush biscuits in a food processor very finely and place into a large bowl. Add coconut and grated lemon rind. Mix well.
• Melt butter in in a saucepan on medium heat until completely melted. Alternatively, microwave it. Add melted butter, condensed milk and lemon juice to the biscuit mixture. Mix thoroughly until well combined. Press into the prepared tin and place into the fridge.
• Meanwhile, whisk the icing sugar, room temperature butter and lemon juice in a bowl until creamy and ‘frosting-like’ – if the frosting is too thick to spread, add a little more lemon juice.
• Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to set completely. Cut into slices.

Recipe Note: Lemon Coconut Slices can be stored in an airtight container in the fridge for up to 1 week.

lemon coconut slice

Mum’s Sultana Hokey Pokey Biscuits

hokey pokey biscuitsI was introduced to Hokey Pokey Biscuits by Mum when I was in New Zealand. Immediately I understood why John has been raving about them. Because they are absolutely delicious! During one of our visits to Mum and Dad’s, I copied the recipe from Mum’s recipe book so that I could bake them at home. I have just spoken to Mum and asked her if it was alright to publish her Sultana Hokey Pokey Biscuits recipe here on VegFusion. She said she would be delighted! There you go, Peoples…

Mum’s Sultana Hokey Pokey Biscuits

4 ounces/125 grams butter
4 ounces/125 grams sugar
1 tablespoon golden syrup
1 teaspoon baking soda
½ cup sultanas
1 tablespoon milk
1 ½ cup flour

• Cut the butter in small pieces and place it in a pot. Add sugar, golden syrup, baking soda, sultanas and milk and melt all ingredients. When cooled, add the flour.
• Preheat the oven to 180ºC/350ºF/ Gas Mark 4.
• Knead the whole mixture and roll into teaspoon size balls. Place them on a lightly oiled oven tray –space them out depending on the size of your oven tray as they will expand and use two trays if necessary. Flatten with a fork.
• Bake for 20 minutes. However, ovens vary and these biscuits tend to burn easily. So, it’s best to keep an eye on them while baking.
• Place Hokey Pokey Biscuits on a cookie rack and cool. When you’re ready… dig in.

hokey pokey biscuitsThese biscuits can be very funny you know. They may do some funny faces and stare at you like this alien one below 🙂

hokey pokey biscuits

Turkish Rice Pudding or Sakızlı Fırın Sütlaç

sutlac (1280x1029)

I honestly do not know how to explain this pudding if you’ve never had it before. It is a rice pudding basically although it is still nothing like rice pudding you might be familiar with. On top of that, it is not traditional sütlaç either. It has been one of my husband’s favourite desserts. Every time I cook Turkish for guests, this is the dessert I serve because he asks for it. Well, I hope you enjoy it as much as my husband does.

Recipe Notes:
I use a kind of gum (damla sakızı) in this; not for binding but to add flavour. That’s what gives this pudding its unique flavour. If you can’t get the Turkish ones, use the Greek variety although the Greek one doesn’t melt well; it needs to be crushed (you could use mortar and pestle however, line your mortar with cling film first).

4 cups full-fat milk
½ cup medium-grain white rice, washed and drained
¾ cup castor sugar
1 tbsp corn flour
3 egg yolks (one separated)
1 tsp sugar vanilla
2 pieces damla sakızı

• Cook rice in a small pot with enough water.
• Meanwhile, place milk and sugar in a large pot and heat.
• When rice is done, drain and add to the pot of milk and sugar –it should be boiling at this stage. Add damla sakızı and make sure it melts.
• Mix corn flour with cold water. Add 2 egg yolks and whisk well with a fork. This will need to be added gradually in very small batches to the milky mixture. Cook for 2 minutes.
• Just before you remove the pot from heat, add sugar vanilla.
• Put aside 1 ladle of the pudding mixture making sure that you have more liquid and no rice. Add the remaining egg yolk to it and mix well.
• Pour the pudding into 4 heatproof ramekins and cool.
• Once you have a crusty layer formed, thinly cover the surface with egg yolk and pudding mixture.
• Place the ramekins under the grill and burn the top.
• Serve chilled.

Fruit Cup with Whipped Coconut Milk Cream

The Whipped Coconut Milk Cream part of this recipe is not one of my own. I won’t even try and come up with my own recipe for this because you cannot beat Kathy’s recipe on lunchboxbunch. I just used it in this Fruit Cup. Enjoy!

1 punnet strawberries, washed and halved
1 punnet blueberries, washed
A drizzle orange liquor (optional)
Handful pistachio nuts, chopped

For Whipped Coconut Whipped Cream:
1 can full fat coconut milk (placed in the fridge overnight)
1 tsp sugar vanillin

To make the vegan whip cream:
• Open the can of coconut milk without shaking it or turning upside down.
• Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Add the sugar vanillin to the white stuff.
• Whip the coconut milk froth until creamy with a hand beater or use the electric one if you have it. Same results. If you are using the electric one, start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.

To assembly:
• Place half the berries and strawberries in beer glasses. Drizzle with orange liquor (if using) and half the nuts.
• Top them up with half the coconut cream. Create another layer of fruit and then top them up with another layer of cream. Sprinkle the rest of the nuts on top. Chill and serve.

Note:  You can also use this whipped cream on top of vegan ice cream, for cream pies or even in your coffee.

Fruit Salad with Soy Whipping Cream

This is such a simple yet delicious, light and fluffy fruit salad. I used orange liquor in this but if your prefer you can leave it out completely or use another flavour.

1 banana, peeled and sliced
4 jumbo strawberry, washed, hulled and quartered
2 tbsp orange liquor (optional)
Pistachio nuts, coarsely chopped

• Arrange the fruit in bowls. Drizzle with the orange liquor.
• Shake the can of Sotatoo! and shoot the fruit mixture. Smooth the top. Sprinkle the pistachio pieces on top.
• Chill before serving.

Note: If you are soy sensitive, Soyatoo! has a rice variety as well.