Seasonal Recipe Box: Any Time of Year

Coconut Milk and Palm Sugar Semifreddi

Those of you who know me as a passionate advocate for local foods might find yourselves shocked to see me offering a recipe based on such tropical foods! But while I don't believe we should be importing apples when we can grow them right here, I think the ingredients in this recipe are exactly the kinds of foods it makes sense to import: healthy, traditional, naturally preserved foods that can't be grown or produced locally -- eaten as a special treat. The point is to be wise, not rigid. (And if you happen to have access to a black birch tree, try making the Washington's beer... Then we've just got to figure out a way for me to try it!)

This custard-like dessert is delicious and easy to make, and a great way to try using and tasting palm sugar if you haven't before.

Ingredients:

• One can whole organic coconut milk
• approximately 1/2 cup palm sugar, available at Asian grocery stores and large natural food stores (I buy it in hard cakes which you can cut into chunks and measure)
• a couple pieces of star anise, or other exotic sweet spice (optional)
• 1 Tablespoon best quality gelatin -- I love Bernard Jensen's, available from Radiant Life
• a pinch of salt

Procedure:

Heat coconut milk gently over medium low heat. Add palm sugar and star anise or other spice. Stir gently with a whisk or wooden spoon and break up sugar. When the liquid is hot, stir gelatin into mixture and add a pinch of salt. When the sugar has dissolved, pour the liquid through a strainer into 3-4 wine glasses, ice cream dishes, or little parfait cups. Allow to cool for a few minutes before placing in freezer for about 1/2 an hour or until just gelled. Transfer to the fridge if not ready to eat. The dessert will separate into two layers, one with coconut cream on top and a coconut gelee on the bottom. Eat with a spoon and remember that man with his wokful of palm sap, cooking it down to sugar...