The Tropical Papaya and Pineapple dessert has two main ingredients, fresh ripe papaya and pineapple. Other ingredients are jellies, which are side favorites for most desserts (Che`) in Viet Nam. It is light and fruity, and great for hot summer days. This week's hot weather was a treat for me, nice 90 degrees at some point during the days, but sadly, it's going away this weekend.
The preparation is simple once you have all your ingredients prepared. I have been eyeing some Elkay sinks since ours is about twenty something years old. My sink functions, but it would just make my cooking a little easier to have a build in sprayer at the sink.
Ingredients: Fresh ripe papaya and pineapple cut into half inch squares. Green jelly, the kind that you have to cook yourself, and ready made coconut jelly squares in a jar or a can. 1 can of coconut milk.
Preparation: 1) Cook the green jelly, follow instructions, and slice them thin, about 2 inches long but 1/4 inch width, set it aside. 2) Prepare the coconut milk, adding sugar to suit taste, or use the sweetened coconut milk.
Depending on how many people you are making this dessert for, but one large can of coconut milk amounts to four servings. 3) In a large bowl, pour in coconut milk, mix in the papaya and pineapple, and add coconut and green jelly.
You can serve it cool, just put it in the refrigerator, or warm by replacing the bowl with a large pot on medium heat and repeat step 3.
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