Ripe durian makes the coconut base especially creamy and aromatic. This dessert is intended for people who already enjoy durian or want to try it in a mild chilled form.
At a glance
- Preparation: 15 minutes
- Cooking: 20 minutes
- Chilling: 30 minutes
- Yield: 4 servings
Ingredients
- 60 g small pale sago or tapioca pearls
- plenty of water for boiling
- 250 g ripe durian flesh, fresh or thawed according to the packet
- 250 ml coconut milk
- 80–120 ml cold water
- 1–2 tbsp sugar or coconut condensed milk, only when needed
- 1 small pinch salt
- 100 g mango or coconut-jelly cubes, optional
Method
- Thaw frozen durian according to the package.
- Cook the pearls according to the packet, rinse cold and drain.
- Blend about 180 g durian with coconut milk, 80 ml water, salt and only a little sweetener at first.
- Break the remaining durian into small pieces.
- Fold in the pearls and durian pieces.
- Chill for at least 30 minutes.
- Stir, taste and loosen before serving.
- Top with mango or coconut jelly if desired.
Tips and variations
- Use small pale sago or tapioca pearls; large black boba need different preparation and create a different texture.
- Taste before sweetening: ripe durian may already be very sweet and intense.
- Mango topping makes the flavor fresher for first-time tasters.
- Durian aroma is characteristic and is not by itself evidence of spoilage. Use the package, storage temperature and condition of the actual product to judge safety.
