Fruit salad with sugar cane syrup and coconut cream
INGREDIENTS
1 cup (250ml) sugar cane syrup (see note)
1 vanilla bean, split and seeds scraped out
1 lime
1-2 tablespoons rum
600g ripe fruit, diced into 5mm cubes (include strawberries, pineapple, pawpaw, kiwi)
2 oranges, segmented
270ml can coconut cream
METHOD
Place sugar cane syrup, vanilla, the finely grated zest and juice of half the lime and a dash of rum in a large bowl; stir well to combine. Add diced fruit and refrigerate until ready to serve.
Divide orange segments among serving glasses and top with fruit and syrup mixture.
Carefully spoon coconut cream over the fruit allowing it to float on top. Finely grate a little extra lime zest over each dessert if desired.
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