You might expect Table by Rang Mahal to serve up kulfi (an Indian milk ice cream) for dessert, but this contemporary Indian restaurant has a secret popsicle recipe that swaps traditional full cream milk for coconut cream. The result? A smooth, cool treat that vibes all the goodness of the tropics while helping to battle the scorching sun out there.
Here's what you need
650ml coconut cream
250ml coconut milk
20g chia seeds
4 popsicle sticks
How to make it
1. Simmer the coconut cream, coconut milk, chia seeds, and 4 raspberries with 100ml of water over a low heat, stirring continuously, until they are evenly mixed.
2. Take the mixture off the heat and leave it to cool.
3. Pour the mixture into four popsicle moulds and freeze overnight.
4. Serve the popsicles over crushed ice in a martini glass. Garnish with mixed berries and lashes of chocolate syrup.
This recipe has been reproduced with permission from The Small Luxury Cookbook, a culinary tome by Small Luxury Hotels of the World.
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