Durian Pengat

Ingredients

Coconut milk

400 ml

Palm sugar

100 g, chopped

Pandan leaves

2, tied in a knot

Water

200 ml

Salt

a pinch

Durian flesh

300 g, mashed

Toasted coconut (for garnish)

optional

Instructions

1. In a medium saucepan, combine the coconut milk, chopped palm sugar, pandan leaves tied in a knot, water, and a pinch of salt.
2. Heat the mixture over medium heat, stirring continuously until the palm sugar has completely dissolved, creating a fragrant and sweet coconut base.
3. Once the palm sugar is dissolved, carefully remove the pandan leaves from the mixture and discard them.
4. Add the mashed durian flesh to the saucepan, stirring well to incorporate it into the coconut mixture.
5. Allow the mixture to simmer gently for about 10 minutes, stirring occasionally to ensure it doesn't stick to the bottom of the pan.
6. Remove the saucepan from heat and let it cool slightly for a few minutes.
7. Transfer the warm mixture to a blender or food processor and blend until smooth and creamy.
8. Pour the durian pengat into individual serving bowls or a large dish and refrigerate for at least 2 hours, or until thoroughly chilled.
9. Serve the Durian Pengat cold, garnished with additional durian pieces or a sprinkle of toasted coconut if desired, and enjoy the tropical flavors!