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Coconuts in the clouds - ice cream dessert with saffron pashmak

17/10/2014

40 Comments

 
Coconuts in the clouds ice cream dessert by Good Things
On the subject of dessert, what say you, my friends? If you ask me, there's always room for a little bit of dessert, especially if it's ice cream — and even more so if it's ice cream that's on the exotic side. 

I'm sharing with you a Bizzy Lizzy creation, inspired by one of my favourite eateries, Morks, a family-owned Thai restaurant which, until a year ago, was tucked away in a lesser known suburb of Canberra. Like its predecessor, Sukothai Restaurant in Yarralumla (established by Mork and Benn's parents), everything about Morks is particularly delicious. The menu, the service, the food, especially the food. Now, Morks Restaurant is situated front and centre on the Foreshore at Kingston, behind the Old Bus Depot Markets and the Canberra Glassworks. And a whole new world of diners is appreciating this place. 

Peter and I made our first pilgrimage to the 'new' Morks at the weekend. We enjoyed a superb Issan Odyssey banquet, which included spicy Larb wontons served with cooling herbed yoghurt, peppery beef ribs, succulent grilled marinated chicken, Issan sausage, spicy papaya salad and sticky rice. One word? Yum!

'Are you having dessert?' Peter asked, as we finished the banquet. What a dumb question. With a choice of Pavlova Explosion, Strawberry Gigolo, Samurai Jack, Jigglypuff, Sirius Black and Egg in Hay, of course I was having dessert (and so was he, for that matter!). It was the Morks signature dessert of Egg in Hay that we both selected: coconut ice cream with roti and pashmak. It was good. Really, really good. And it took my man to a happy place! If only I could have taken a photo to show you.

I so wanted to recreate my own version of this exquisite dessert and pay homage to Mork, Benn and the entire Ratanakosol family for their passion for delicious and exciting Thai cuisine. And here it is. I've called my version Coconuts in the Clouds.

Coconuts in the clouds ice cream dessert with saffron pashmak

My recipe...

COCONUTS IN THE CLOUDS 
(Coconut ice cream dessert with crisp wonton wrappers and saffron pashmak)

For the Coconut Ice Cream:
600mls coconut cream
150g caster sugar
6 free range egg yolks
150mls cream

To serve:
A pack of wonton wrappers
vegetable oil
icing sugar, for dusting
shredded coconut
saffron pashmak - Persian fairy floss (available online and from specialty stores)

To make the coconut ice cream, first, shake the can of coconut cream, then open it and stir thoroughly. Next, pour the coconut cream into a medium sized saucepan and heat it briefly. Take the pan off the heat and set it aside. Meanwhile, combine the egg yolks and caster sugar in a Pyrex bowl (or the bowl of a stand mixer) and whisk until the mixture is pale and creamy. 

Now, pour the coconut cream into the bowl with the eggs and sugar, and stir to combine the ingredients. Wash the saucepan, fill it halfway with water and bring it to the boil. Pop the Pyrex bowl on top of the pan, lower the heat and cook the custard over a low heat for 10-15 minutes, stirring constantly. Test it by running your finger through the custard on the back of the wooden spoon. 

Remove the bowl from the top of the saucepan, cover with a plate or saucepan lid and allow it to cool completely in the refrigerator. This is important. The mixture needs to be well chilled. You can blast chill it in the freezer if you wish. This quantity will serve 6-8.

To prepare the crisp wonton wrappers and the shredded coconut
While the ice cream is chilling, make the wontons by heating some vegetable oil in a deep frypan or wok. Slice or roll the wonton wrappers and shallow fry them a few at a time. Drain on paper towelling and set aside. Meanwhile, you can also gently toast the shredded coconut in a small pan on the stove. Take care, as it will burn very quickly. Set the coconut aside.

To finish the coconut ice cream, remove it from the refrigerator and whisk in the cream. Pour the mixture into the bowl of your ice cream maker and churn until it is almost set. Then transfer the ice cream to a freezer-proof container and freeze until it is set. Note: You can make the ice cream without a churn by freezing it until it is almost set, then beating it with a hand held mixer until it is smooth. 

To assemble my 'Coconuts in the Clouds' dessert
Scatter a handful of toasted shredded coconut on each serving plate. Place two small scoops ('coconuts') of the coconut ice cream on top of the shredded coconut base. Arrange the saffron pashmak strands over the ice cream, then place a crispy wonton wrapper on top. Dust the wonton wrapper with ice cream, and serve.
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Please enjoy my whimsical dessert...

Coconuts in the clouds ice cream dessert with saffron pashmak

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Tell me dear readers, what is your favourite kind of dessert? Do you prefer traditional desserts, perhaps a slice of cake, or do you like to indulge in something a little more exotic? And my Australian readers, have you eaten at Morks?

Thank you for taking the time to visit Good Things and leaving a comment. I do love hearing from you. Bizzy xox
40 Comments
Francesca link
13/10/2014 11:50:39 am

That looks delicious. Is there something inside the fried wonton?

Reply
Lizzy
13/10/2014 11:57:37 am

Hi Francesca, and thank you... no, the wrapper is just rolled into a cigar shape, or can cut them into triangles... dust with icing sugar. That said, it might be nice to have something yummy tucked into the wonton. Morks make their dessert with roti cigars. : )

Reply
Liz link
13/10/2014 12:35:10 pm

What a masterpiece! I'm always game for a coconut dessert and all the components of yours makes for an elegant and scrumptious end to the meal!

Reply
Lizzy
18/10/2014 09:45:17 am

Thank so much Liz xo

Reply
John @ Kitchen Riffs link
13/10/2014 01:24:09 pm

What a spectacular looking dessert! And what a fun name for it, too. You really outdid yourself with this one -- A+++!

Reply
Lizzy
18/10/2014 09:45:35 am

Oh wow, John, that's a high score! : )

Reply
Elizabeth link
13/10/2014 02:44:46 pm

This look so delicious...and yes a little something piped into the wrapper like a conolli would be delicious :) thanks for sharing! Liz x

Reply
Lizzy
18/10/2014 09:46:02 am

Thanks Elizabeth... you know, it really didn't need anything in the wrapper though... : )

Reply
Joanne T Ferguson link
13/10/2014 02:45:42 pm

G'day What a fantastic dish and a great tribute indeed Lizzy!
I love pashmak and its versatility!
Cheers! Joanne

Reply
Lizzy
18/10/2014 09:46:15 am

Thanks lovely Joanne!

Reply
maureen@orgasmicchef.com link
13/10/2014 03:01:38 pm

Liz, as you've probably noticed, there aren't many desserts that I can't make friends with. This coconut in the clouds looks terrific. I really like pashmak. I wish it lasted longer once the bag opened. :)

Reply
Lizzy
18/10/2014 09:46:31 am

True, Maureen... it does seem endless... but delicious!

Reply
Kate @ Babaganosh.org link
13/10/2014 03:37:00 pm

Oooh this dessert looks awesome, I LOVE anything coconut.

I definitely prefer non-traditional non-cake desserts. One of my favorites is ras malai, which not at all like this, but similar in the sense that it is totally a different combination of flavors and textures than most typical desserts. Or I don't know if it is similar at all, I've just been craving it lately :)

Reply
InTolerant Chef link
13/10/2014 05:30:50 pm

What a wonderful dessert indeed Lizzy! Very whimsical and tasty.
I love Morks- the food is always top notch and never disappoints. I did a series of Thai classes that Mork taught and certainly learnt a lot, wish I could find out all their yummy secrets :)

Reply
Lizzy
18/10/2014 09:46:53 am

Oh Bec, what a treat! We should catch up at Morks soon! xo

Reply
Jennifer Milk and Honey link
13/10/2014 07:31:25 pm

All my favourite things right here.

Reply
Lizzy
18/10/2014 09:47:01 am

Thanks!

Reply
Hotly Spiced link
13/10/2014 09:47:05 pm

I don't usually order Thai desserts as I don't think they're used to making them. Desserts seem to be very Western. I do love the sound of your coconut ice cream and what a pretty dessert it is. I love Kingston - great part of Canberra for food xx

Reply
Lizzy
18/10/2014 09:47:15 am

Thanks so much, Charlie xo

Reply
Glenda link
14/10/2014 01:20:29 am

What a lovely fusion dessert East meets Middle East :)

Reply
Lizzy
18/10/2014 09:47:27 am

Thanks Glenda : )

Reply
kellie@foodtoglow link
14/10/2014 03:08:08 am

Looks amazing! Thai restaurants here don't really seem to 'do' desserts but all the ones you mention sound so pretty. :-) This sounds sun a nice contrast to but also complement with the flavours of a typical This meal

Reply
Lizzy
18/10/2014 09:47:38 am

Thanks Kellie xo

Reply
Fiona @Tiffin bite sized food adventures link
14/10/2014 04:09:18 am

Yes, that was a silly question Peter! I really love Morks - the food was a revelation and the hospitality outstanding. I'd recommend it to anyone in Canberra. Lovely and very clever recipe Liz.

Reply
Lizzy
18/10/2014 09:47:56 am

Thanks so much, Fiona! Next time your here??

Reply
Lorraine @ Not Quite Nigella link
14/10/2014 10:39:14 pm

I've heard about Morks but never visited! It has such a distinctive and hard to forget name :P

Reply
Lizzy
18/10/2014 09:48:07 am

And a great restaurant too! xo

Reply
Deena Kakaya link
15/10/2014 04:21:13 am

Really like the combination of textures in this light and clean looking exotic sweet dish! X

Reply
Lizzy
18/10/2014 09:48:20 am

Thanks so much Deena!

Reply
Mary Frances link
15/10/2014 08:49:11 am

This dessert is so impressive. I'm amazed by your skills!

Reply
Lizzy
18/10/2014 09:48:29 am

Thanks... : )

Reply
Amanda @ Gourmanda link
15/10/2014 06:44:01 pm

My goodness, what a dreamy dessert! I love the flavours and textures of coconut, this would be just heavenly.

Reply
Lizzy
18/10/2014 09:48:41 am

It is rather xo

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Anna @ shenANNAgans link
15/10/2014 06:48:41 pm

Get in my belly. Yummo Liz. Thank goodness I cant gain weight from looking at all the amazing food you make. Haha.... Love the response to Peters question re desserts. :) I've not eaten at Morks, and not really a big dessert eater in general (she says whilst stuffing her pie hole with chocolate cake). :)

Reply
Lizzy
18/10/2014 09:48:56 am

LOL, you funny gal!

Reply
Laura (Tutti Dolci) link
16/10/2014 05:59:52 pm

What an incredible dessert, coconut ice cream sounds divine!

Reply
Lizzy
18/10/2014 09:49:09 am

It is, but mine is especially good!

Reply
David Scott Allen link
18/10/2014 03:00:38 am

This does look fantastic, Liz! I pretty much love saffron in anything, and your coconut cream ice cream? To die for! What, by the way, was the Sirius Black? (Love the Harry Potter reference!)

I am with you; there is always room for dessert, even if just a little. Dessert for breakfast, too (he said while eating a piece of pear custard tart at 6:30am while reading his favorite blogs...).

Reply
Lizzy
18/10/2014 09:50:18 am

Oh David, thank you as always! : ) The sirius black os some form of Chocolate mousse, salty caramel and peanut soil... yum!

Reply
Jeni from Northern Rivers Dreaming
16/2/2017 09:29:00 pm

We've been huge fans of Pariya since the mid 1990s. Their products are truly to die for, especially their Persian Honey Toffee and Sugared Wild Figs. And of course their Pashmak. Remember when Janet Jeffs first served it in her desserts at Juniperberry? Lots of happy meal memories there. I stuck with their original (rose and orange blossom) flavours for a long time, but eventually gave in and tried their pistachio and saffron flavours ... and was an immediate convert. Still haven't tried the chocolate version!

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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