Leche frita means fried milk, it is a traditional spanish dessert specially from the north. It is basically milk that has been thickened and then is fried and rubbed with sugar and cinnamon. That is the most typical recipe. So I wanted to make a different version and use coconut milk instead and a mix of fragrant spices.
Coconut is one of those ingredients that you love it or hate it. In my case the relationship with the coconut has been quite volatile. Years ago I didn't like it at all and I use to find it cloying and tended to associate it with overly sweet desserts.Then I traveled to Thailand and all that changed. I tried the best fresh coconuts ever and savoury dishes with coconut and there was no turning back. So delightful. So it became one of my favourite ingredients.
My passion for coconut is quite obvious since a while ago, you might have noticed it as there are a few recipes on the blog like this coconut pannacotta with blackberry syrup, or this carrot and coconut cream. I also use a lot coconut oil for various elaborations and recipes.
It may seem like there is too much coconut among the ingredients but I can garantee that the final flavour is quite subtile and the mix of spices is delicious and aromatic with an exotic twist.
So here is my version: Fried spiced coconut milk. Happy Easter holidays!
FRIED SPICED COCONUT MILK
INGREDIENTS:
- 400 ml. coconut milk
- 200 ml. rice and coconut milk
- 3 tbsp. maple syrup
- 80 gr. corn starch
- Whole spices: cinnamon stick, cardamom and star anise
- Ground spices for the rub: cardamom, ginger, nutmeg, star anise and cinnamon.
- Coconut sugar
- Coconut oil
- Rice flour
- 2 eggs, beaten
- Shredded dry coconut
ELABORATION:
- In a saucepan warm the coconut and rice milk with the maple syrup, a cinnamon stick, a couple of cardamom seeds and star anise (add more if you like it spicier). Heat for 10-15 minutes and then remove the spices.
- Add the corn starch and stir with a whisk all the time. Set to medium-high temperature and keep stirring until it thickens. Remove from heat.
- Pour in a rectangular glass container and spread evenly. Cover with plastic wrap.
- Allow to cool at room temperature and then put in the fridge for at least 4 hours or overnight so it sets completely.
- Prepare a small pan with plenty of coconut oil. Set temperature to medium-high.
- Once the milk is ready remove from container and cut into rectangular portions.
- Rub with the rice flour and remove the excess. Then soak in the beaten eggs.
- Fry until golden. Remove and place on top of some paper towels.
- Prepare a plate with some sugar, dry coconut, the ground spices and rub the fried milk with it. Now they are ready to eat just freshly made or later on cold.
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