Ingredients

The following ingredients have 4 Servings
  • 15 g desiccated coconut
  • 2 peeled garlic cloves (smashed with the back of a knife & chopped)
  • 1 red chilli
  • 400 g full-fat tinned coconut milk
  • 400 g broccolini (Tenderstem® broccoli)
  • salt and ground white pepper
  • sea salt flakes
  • freshly ground black pepper

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Toast the desiccated coconut in a large non-stick pan or wok on the hob over high heat. Keep an eye on it and stir regularly. Once golden, set the toasted coconut aside in a bowl to use later as the garnish.
  • Smash the peeled garlic cloves using the back of a knife and roughly chop. Halve the red chilli lengthways. Keep one half aside (to use in infusing the coconut milk) and finely chop the other half (to use as a fresh garnish).
  • Pour the coconut milk into the same pan used for the desiccated coconut. Add the smashed garlic and the long halved red chilli. Bring to an aggressive boil over high heat for 3 minutes, stirring regularly. The coconut milk will start to evaporate its water content, leaving you with a thicker, creamier mixture.
  • Tip the broccolini into the pan and continue to boil for an additional 3-4 minutes. By now, the coconut milk will have reduced further and the broccolini will have cooked more tender.
  • Season the mixture with salt and ground white pepper, then tip the whole lot into a medium-sized roasting dish. Pick out the halved red chilli (it has done its job of infusing the coconut milk; the garlic would have softened by now so there is no need to try and find it).
  • Place the dish into the oven for 15-20 minutes.
  • Serve scattered with the finely chopped red chilli you kept aside as well as the toasted coconut. Season with salt flakes and freshly ground black pepper.