It's the season to eat durian. The green, thorny fruit, that lures its admirer and scares away the faint hearted.
In our family, only my husband and I eat it, while my kids will pinch their noses and shun away from it. We hope that as we eat more of it, the kids will get use to the smell and eventually give it a try.
My husband usually buys more than what we can eat. I will then have the honor of removing the seeds of the remaining fruits, vacuum pack and freezing the pulp for later use. This recipe uses frozen durian pulp, of course it will work with fresh pulp too.
The dessert, in my option, will be better tasting if you use the durians that have a bitter undertone, like D101. It will give a more complex flavor, instead of sweet (from durian) on sweet (gula melaka).
Durian Penyet Dessert (serves 4)
500g of durian pulp, chilled
4 Tbsp of gula melaka syrup
4 Tbsp of coconut cream, chilled
- Divide the durian pulp equally among 4 serving bowls.
- Spoon 1 tablespoon of gula melaka syrup over the durian pulp.
- Spoon 1 tablespoon of coconut cream over the syrup and serve chilled.
Here are some nutrition information on durian:
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