Pawpaw Dessert Recipe

150 ml coconut milk, home-made (see below) or use canned
250 ml/8 fl oz/1 cup double (heavy) cream
25 g/1 oz/2 tbsp caster (superfine) sugar

1 pawpaw
Finely grated rind and juice of 1 lime

Method:

To make coconut milk, soak 100 g/4 oz/1 cup desiccated (shredded) coconut in 150 ml boiling water until cold, then squeeze thoroughly and discard the coconut. Put the coconut milk, cream and sugar in a bowl and whip until peaking. Peel and halve the pawpaw and discard the black seeds. Puree in a blender or food processor with the lime rind and juice. Fold into the cream mixture and spoon into glasses. Chill for at least 1 hour before serving.