Where to buy 
Ingredients for 6 portions:
- 1 can coconut cream (400 ml)
- 2 cups cold water
- 4 tablespoons cornflour
- 2 tablespoons fresh grated ginger
- 1/2 cup white sugar
Fruit:
- 1 medium pineapple, cubed
- A handful of mint leaves
- Juice of 2 oranges
- 2 kiwi fruit, peeled and cubed
- 1/2 cup pomegranate seeds
- A handful of chopped almonds
Method:
In a small pan bring the coconut cream, sugar and 1 1/2 cups of water gently to the boil.
At the same time mix the cornflour with half a cup of cold water.
Add the cornflour mixture to the bubbling pan and stir for 3 minutes until the coconut cream is thick. Cool slightly and pour into individual serving dishes.
Refrigerate for at least 4 hours until set.
In a large bowl mix the pineapple, kiwi and pomegranate seeds. Add the ginger to the squeezed orange juice and mix everything together.
Put some of the fruit salad on the coconut cream. Just before serving add the mint and almonds.
**The contents of the fruit salad can vary according to fruits in season. It’s possible to add chopped dried dates, or vary with orange segments, banana slices, pieces of apple, and so on.
