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Saggitarius Dinner Party Blog


Stephen Doyle

This could even qualify as a dairy-free dessert. The measurements are generous enough for 8.

First, the Coconut Cake:

Dairy-Free Coconut and Almond Cake

Next, the Coconut Crème Anglaise...


8 large eggs
1 cup sugar
Good pinch of salt
9 cups canned unsweetened coconut milk (or if dairy is fine, use 7 cups coconut milk and 2 cups heavy cream)


Prepare an ice-water bath; set aside.

Put eggs, sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and thick, for 3 to 4 minutes.

Meanwhile, bring milk and cream to a boil in a medium saucepan; remove from heat.

With mixer on low speed, gradually pour half of the hot-milk mixture into the egg mixture. Return mixture to pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line drawn by your finger, usually about 5 minutes. Pass mixture through a fine sieve into a medium sized bowl.

Place bowl in ice water bath; stir crème anglaise occasionally until chilled.

Then, the Lime Jelly:


5 limes whole
150g caster sugar
5 whole 2g gelatine leaves
150 mls water


Zest the limes and then squeeze the juice until you have 200ml of lime juice.
Soak the gelatine leaves in cold water.
Place the lime juice, sugar and 150 ml of water into a saucepan and bring to the boil.
Drain the gelatine leaves from the water and squeeze out any excess.

Stir in the gelatine leaves until they are dissolved. Add the lime zest and pour the mixture into a bowl. 

Place the bowl over a larger bowl of iced water and stir until the mixture begins to thicken as it cools.

Pour into a tray lined with cling film and then place in the fridge or freezer to set.
When the jellies are set, remove from the tray, cut them into bite-sized pieces and serve immediately.

Toasted Coconut, Oh là là!:


Desiccated coconut (unsweetened)


Spread coconut on a flat tray in an oven heated to 150 degrees C.

Check after 5 mins ~ bake until the coconut is lightly toasted. 

Not to forget the Raspberry Sauce:


4 cups raspberries (approx. 500g)
1⁄2 cup water
3⁄4 cup sugar
2 T (scant) corn-starch


Mash the raspberries and water in a saucepan.

Add sugar and corn starch.

Bring to a boil, stirring constantly.

Reduce heat and simmer 2 minutes.

Push through a strainer.

Raspberry Seeds in the Strainer:

Before you discard the raspberry seeds left in the strainer, mix them through some coconut crème anglaise and strain the mix again, and you'll get a pink coconut crème anglaise to garnish with.

You can compost the seeds now.

... All topped off with Coconut Whipped Cream

Follow the directions here:


Buy coconut meringues or savoiardi/lady-finger biscuits, or left over panettone, instead of making cake.

Use custard powder with coconut milk and vanilla sugar to make coconut custard to avoid egg yolk work.                    


Enough to moisten your cake or biscuits. I used our local Stone Pine Native Lime Gin: