Blood Orange Coconut Recipe
Make Blood Orange Coconut Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Topping Ingredients
Method
Preparation
- 1
Prepare the Blood Oranges
Cut the blood oranges in half and juice them until you have about 1 cup of juice. Strain the juice to remove any seeds or pulp.
- 2
Combine the Base Ingredients
In a mixing bowl, combine the blood orange juice, coconut milk, granulated sugar, and vanilla extract. Whisk until the sugar is fully dissolved and the mixture is well combined.
Chilling
- 3
Chill the Mixture
Pour the mixture into individual serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
Topping
- 4
Prepare the Toppings
While the mixture is chilling, chop the pistachios and set aside. Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently.
- 5
Assemble the Dish
Once the blood orange coconut mixture is set, remove from the refrigerator. Top each serving with toasted shredded coconut, chopped pistachios, a drizzle of honey, and garnish with fresh mint leaves.