Mozambican Coconut Purin Daifuku

Ingredients

In this Mozambican adaptation of Purin Daifuku, we replace the traditional caramel-flavored custard with a luscious coconut custard filling. The addition of coconut adds a tropical twist to the dessert, infusing it with the flavors of Mozambique. The mochi wrapper remains the same, providing the delightful chewiness that is characteristic of Purin Daifuku. We alse have the original recipe for Purin daifuku, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (30g) glutinous rice flour 1/4 cup (30g) glutinous rice flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Desiccated coconut, for coating Desiccated coconut, for coating

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, sugar, and water. Heat over medium heat until the mixture comes to a gentle simmer.
2. 2.
   In a separate bowl, whisk together the glutinous rice flour, cornstarch, vanilla extract, and salt.
3. 3.
   Slowly pour the rice flour mixture into the simmering coconut milk mixture, whisking continuously to avoid lumps.
4. 4.
   Continue cooking and stirring until the mixture thickens to a custard-like consistency, about 5 minutes.
5. 5.
   Remove the saucepan from heat and let the coconut custard cool to room temperature.
6. 6.
   Once cooled, divide the custard into small portions and shape them into balls.
7. 7.
   Roll each custard ball in desiccated coconut until fully coated.
8. 8.
   Serve the Mozambican Coconut Purin Daifuku immediately or refrigerate for a few hours to allow the flavors to meld together.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Glutinous rice flour — Look for glutinous rice flour specifically, as it provides the desired chewiness for the mochi wrapper.

Tips & Tricks

• To enhance the coconut flavor, you can add a few drops of coconut extract to the custard mixture.
• If you prefer a sweeter dessert, you can increase the amount of sugar in the coconut custard.
• For an extra touch of indulgence, serve the Mozambican Coconut Purin Daifuku with a drizzle of chocolate sauce.

Serving advice

Serve the Mozambican Coconut Purin Daifuku as a delightful dessert after a Mozambican-inspired meal. It can be enjoyed on its own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the Mozambican Coconut Purin Daifuku on a beautiful plate or platter, garnished with fresh mint leaves or edible flowers. The contrast between the white mochi and the golden coconut coating will create an eye-catching presentation.