Coconut Pearls

Oil thickens at lower temperatures, and oil and water repel each other — this lets you form tiny pearls of a jellifying, coconut-flavoured liquid.

Ingredients (makes 500 g)

• 2 litres soya bean oil
• 400 g coconut coulis
• 120 g water
• 6 g agar-agar

Method

1. Place the soya bean oil in the refrigerator at 5 °C in a tall container 24 hours before use.
2. Mix the coconut coulis, water and agar-agar in a saucepan and boil for two minutes, stirring regularly with a whisk.
3. Remove from the heat and set aside to cool slightly, letting any air bubbles escape.
4. Pour the still-hot mixture into a squeeze bottle with a small nozzle.
5. Take the chilled soya oil from the fridge and add the coconut mixture drop by drop — it will solidify immediately into perfect circles because the water and oil repel each other.
6. Strain the pearls from the oil and rinse briefly with warm water. Refrigerate until use.

Serving suggestions

• In a dessert with apricot, ginger, and lemongrass.
• Combines well with honey, mango, and fresh cheese.
• As a component in a cocktail with clear pineapple juice, rum, and lime.