Coconut Kefir Cream

Ingredients

• 8 sheets white gelatin
• 150 ml coconut milk (9% fat)
• 100 g cane sugar
• 500 ml kefir
• 2 tbsp coconut liqueur (or coconut syrup)
• 200 ml soy cream
• 0.25 tsp locust bean gum
• liquid sweetener (to taste)
• 1 small vanilla pod
• 1 large lime
• 1 tbsp liquid honey
• 600 g ripe papaya (1 large)
• 20 g coconut flakes (3 tbsp)
• mint leaves (optional)

Instructions

1. 1.

   Soak gelatin in cold water for 10 minutes.

2. 2.

   Boil coconut milk and sugar in a small pot. Remove from heat and stir until sugar dissolves.

3. 3.

   Squeeze out excess water from gelatin and whisk into hot coconut milk until dissolved. Let cool for 10 minutes.

4. 4.

   Stir kefir with coconut liqueur or syrup and coconut mixture.

5. 5.

   Whisk soy cream with locust bean gum to half‑firm peaks, fold into kefir mixture. Adjust sweetness with liquid sweetener if desired.

6. 6.

   Rinse 6 molds or cups (175 ml each) with water. Fill with coconut‑kefir mixture and chill for at least 4 hours.

7. 7.

   Slice vanilla pod lengthwise, scrape out the seeds. Juice lime. Mix 4 tbsp lime juice with vanilla seeds and honey.

8. 8.

   Halve papaya, remove seeds with a spoon, scoop flesh into a bowl using a melon baller.

9. 9.

   Pour lime‑vanilla mixture over papaya balls; refrigerate for 1 hour to marinate.

10. 10.

    Just before serving, toast coconut flakes in a dry pan until lightly brown. Cool.

11. 11.

    Dip molds briefly in hot water, cut along edges with a sharp knife, and pour creams onto plates. Garnish with mint leaves if desired, sprinkle coconut flakes, and arrange papaya salad beside.

12. 12.