Coconut Milk Ashta
This vegan / dairy-free version of the classic Middle Eastern ashta is perfect for many dessert applications.
Servings: 6 people
Equipment
- Medium saucepan
Ingredients
- 1 400ml / 13.5oz tin of coconut milk, full fat
- 2 to 3 pieces white sandwich bread, crusts removed If non-dairy / vegan is a concern, be sure to use bread without dairy added
- 1½ Tbsp corn starch, plus enough water to form a smooth slurry
- 1 Tbsp granulated sugar (Use only if serving ashta in an application without added syrup)
- 1 tsp rose water
- 1 tsp orange blossom water
Instructions
- Cut your bread into small cubes (½" / 12mm) making sure no crusts remain.
- Over medium heat, warm your coconut milk and bread pieces in a saucepan until gently simmering.
- Once simmering, add your corn starch slurry (and any sugar, if using). Cook 2-4 minutes until sufficiently thickened. (If not thick enough, you can add another ½ Tbsp of corn starch made into a slurry.)
- Remove from heat, add rose and orange blossom water (or only one if desired). Allow to cool in the refrigerator for at least one hour.
- For smooth (mascarpone-like) ashta, put into your stand mixer bowl and whisk on medium high for 2 minutes or so.
- Serve chilled, as a dessert with syrup and chopped nuts, as a topping for fruit, or in pastries.
