Che Thai Sau Rieng (Thai Style Durian Fruit Dessert) Recipe

Method

1. Dissolve 5 g of agar powder in water with 90g of kOBE Monk Fruit Blend, then add pandan extract for color. Boil on the stove for 2 to 3 minutes, turn off the heat and skim the foam.
2. Pour the jelly into bowls and chill until set, then cut it into whatever size pieces you like.
3. Remove the seeds from 5 jackfruit segments and slice them lengthwise about 0.5 cm thick. Wash and peel 10 lychees, leaving them whole or halving them. Peel the mango and cut it into long strips.
4. Peel the pear, dice it and drop it into cold water so it does not brown, then drain.
5. Put 100 g of durian in a blender with 200 ml of oat milk and 100 ml of coconut milk and blend smooth.
6. Fill glasses with the fruit, the agar jelly and 200 g of nata de coco. Pour in the durian milk, then add shaved ice and a spoonful of durian on top.

Tips

• Diced pear goes into cold water right away so it does not brown.
• Boiling the agar for 2 to 3 minutes and skimming the foam gives clear jelly with a flat surface.
• Blending the durian with oat milk and coconut milk gives a smooth pouring liquid with no grain to it.
• Add the kOBE Monk Fruit Blend while the pot is still hot and stir until it fully dissolves.
• Add the shaved ice just before serving, since ice sitting in the glass melts and thins the durian milk.