Dessert Recipe

Inspired by 53 By The Sea

Time1h 30m

Serves4

Kulolo-kiawe bean Toast, Lilikoi, Brioche, Coconut Ice Cream

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Ingredients

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Kulolo-kiawe Bean Toast

1 cup Kiawe beans (dried)

2 cups Water

1/2 cup Brown sugar

1/2 cup Coconut cream

4 slices Brioche bread

Lilikoi Sauce

1/2 cup Lilikoi (passion fruit) juice

1/4 cup sugar

1 tbs Cornstarch

2 tbs Water

Coconut Ice Cream

2 cups Coconut milk

1/2 cup sugar

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Method

Preparing the Kulolo-kiawe Bean Toast

Cook the Kiawe Beans

Rinse the dried kiawe beans and soak them in water overnight. Drain and place in a pot with 2 cups of fresh water. Boil for 1 hour or until soft, then drain.

Make the Kulolo Mixture

In a bowl, combine the cooked kiawe beans, brown sugar, and coconut cream. Mix well until smooth.

Toast the Brioche

Toast the brioche slices until golden brown. Spread the kulolo mixture evenly over each slice.

Making the Lilikoi Sauce

Prepare the Sauce

In a small saucepan, combine lilikoi juice, sugar, cornstarch, and water. Stir well and cook over medium heat until the mixture thickens. Remove from heat and let cool.

Making the Coconut Ice Cream

Blend Ingredients

In a blender, combine coconut milk, sugar, vanilla extract, and salt. Blend until smooth.

Chill and Freeze

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until solid.