Creamy Sri Lankan Jackfruit Kernels in Coconut Milk – A Veggie-Lover’s Dream!

Allergens

Tree Nuts (Cashews)

Ingredients

• 2 cups fresh jackfruit kernels, peeled and chopped
• 2 cups coconut milk
• 1/4 cup brown sugar
• 1 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder
• A pinch of salt
• 1/4 cup toasted cashews, roughly chopped
• 2 tablespoons desiccated coconut, toasted

Instructions

1. In a saucepan over medium heat, combine jackfruit kernels, coconut milk, brown sugar, cardamom powder, cinnamon powder, and a pinch of salt.
2. Stir gently until the sugar dissolves and the mixture simmers.
3. Reduce heat to low and let it cook for 15 minutes, or until jackfruit kernels are tender.
4. Remove from heat and let it cool slightly.
5. Garnish with chopped cashews and toasted desiccated coconut.
6. Serve immediately.

Chef’s Insight

This dessert is a perfect balance of sweet, spicy, and nutty flavors that will leave you craving more. The tender jackfruit kernels and creamy coconut milk create an exquisite mouthfeel, while the cardamom and cinnamon add warmth to this luscious treat.

Notes

This recipe is perfect for those looking to explore new flavors or trying a vegetarian dessert option. Jackfruit kernels can be found fresh at Asian markets or canned in the international section of most grocery stores.