Suroviny
- One 13.5- to 14-ounce / 380 to 400ml can full-fat coconut milk, well shaken
- 1 cup / 200g granulated sugar
- Zest of 1 large lime
- ⅓ cup / 20g sweetened shredded coconut
- 6 cups / 1.4L water
- 1 pound / 450g purple yams, peeled and cut into ¾-inch chunks
- 4 cups / 600g ice cubes
- 6 ounces / 170g drained canned jackfruit in syrup, sliced into thin strips (about 1 cup; see Notes)
- 1 pound / 454g frozen unsweetened young coconut strips, thawed and well drained (see Notes)
Postup
- In a medium saucepan over medium heat, combine the coconut milk, ½ cup / 100g of the sugar, and ¼ teaspoon salt. Whisk until the mixture is well combined and smooth. Bring the mixture to a gentle simmer, about 10 minutes, stirring frequently and scraping down the sides of the saucepan occasionally. Continue to cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the mixture is reduced by about half (to about 1 cup / 240ml) and thickened to a consistency similar to cream of coconut (the color will also go from milky white to more of a translucent pale gray), about 1 hour. Transfer the sweetened condensed coconut milk into a small bowl, cool completely, then stir in the lime zest. Set aside.
- Preheat the oven to 325°F / 165°C. Spread the sweetened shredded coconut out in a single layer on a small baking sheet. Bake until well toasted and golden brown throughout, about 10 minutes, stirring occasionally to prevent the coconut from burning. Transfer to a small bowl and set aside.
- Line a large plate with a couple of paper towels and set aside. In a large saucepan, combine the water, the remaining ½ cup / 100g sugar, and the purple yam chunks. Bring to a boil over high heat, stirring occasionally, about 10 minutes. Once at a boil, stir in 2 teaspoons of salt, lower the heat to a strong simmer, and cook until the yam chunks are fork-tender but still hold their shape, about 5 more minutes. Use a slotted spoon to transfer the yam to the prepared plate and arrange the yam chunks in a single layer. Set aside to cool completely.
- When you are ready to serve, working in batches, pulse the ice cubes in a food processor until the ice is crushed into very fine pieces similar to shave ice. Divide the ice among four tall glasses, then layer with a good drizzle of the sweetened condensed coconut milk (2 to 3 tablespoons per glass), the sliced jackfruit, thawed unsweetened coconut strips, cooked purple yam chunks, and another drizzle of sweetened condensed coconut milk (about 1 tablespoon per glass). Sprinkle with the toasted shredded coconut and serve immediately.
Poznámky k vaření
We use canned jackfruit in this recipe because it can be easier to source than fresh jackfruit, but if you are able to find the fresh version, do use it here.
If you can find only frozen sweetened young coconut strips (also sometimes called coconut meat slices or sliced young coconut), you can still use it, but make sure to give it a good rinse to remove the excess sugar.
Store any leftover sweetened condensed coconut milk in an airtight container and store in the refrigerator for up to 14 days. To use, warm it ever so slightly in the microwave or on the stovetop until it loosens up just enough to easily drizzle off of a spoon.
Popis
When the month of Sydenstar has come, and the long, hot days are wearing you down, perk up your taste buds with this icy treat. Developed by an Ank'Harelian street magician named Adra to encourage attendance at their performances, the Magical Flavored Ice soon became more popular than the magic. After decades of success, Adra has decided to retire. So here, for the first time, they have graciously agreed to share their secret recipe. Since many home cooks will be unable to procure ripe Marquesian kurrak, Adra assures us that jackfruit is an excellent alternative topping.