Ginger, coconut and almond carve

• 1 1/2 cup (225g) cashews
• 1 young ingesting coconut (1.2kg)
• 1 1/2 cup (240g) almond kernels
• 1 cup (140g) pitted dried dates, chopped coarsely
• 1/2 cup (40g) shredded coconut
• 3/4 cup (165g) crystallised ginger, sliced thinly
• 3/4 cup (180ml) melted coconut oil
• 1/2 cup (125ml) rice malt syrup
• 2 tablespoon finely grated unusual ginger
• 1/2 cup (125ml) coconut milk
• 1 1/2 teaspoon vanilla extract
• 2 tablespoon flaked almonds, roasted

Ginger, coconut and almond carve

• 1

  Plot cashews in a medium bowl; quilt with cool water. Stand for 1 hour; drain.

• 2

  Line inferior and sides of a 23cm sq. cake pan with baking paper, extending the paper 5cm over the sides.

• 3

  Insert the tip of a small knife into the tender bother on the inferior of the coconut, utilizing a twisting motion. Plot coconut over a tumbler; drain coconut water. (Reserve coconut water for one other consume). Wrap coconut in an spectacular towel, spoil launch with a hammer, or by smashing it onto the bottom. Spoon out the tender coconut flesh; it’s good to hang about ½ cup (90g).

• 4

  Process drained cashews and almond kernels until finely chopped. Add dates, shredded coconut, ¼ cup of the crystallised ginger, ¼ cup of the oil and 1 tablespoon of the syrup; pulse until mixed. Press combination over inferior of pan. Refrigerate until required.

• 5

  Mix or direction of unusual coconut, unusual ginger, coconut milk, extract, final oil, final syrup and ¼ cup of the crystallised ginger until comfy. Pour combination over biscuit inferior. Refrigerate overnight.

• 6

  Gash carve into objects; encourage topped with flaked almonds and final crystallised ginger.