We have substituted Banaban Virgin Coconut Oil and suggest trying Low GI Coconut Sugar
for regular caster sugar. Banaban Coconut Sugar coming soon...
INGREDIENTS:
For fritters:
Virgin Coconut Oil
225g/8oz Self-raising Flour
250ml/9floz Sparkling Water
2 Oranges.
For cream:
100ml/3½floz Coconut Milk;
2tbsp Caster Sugar (try substituting Low GI Coconut Sugar)
To serve: ½tsp cinnamon; icing sugar
METHOD: To make the orange fritters, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it (take care not to leave unattended as hot oil can be dangerous.)
Place the flour into a bowl and whisk in enough water to make a smooth batter. Dip the orange segments into the batter, shaking off any excess to leave a thin, even coating. Carefully place into the hot oil and deep fry until golden-brown and crisp, about 4-5 minutes. Remove with a slotted spoon and drain on kitchen paper.
For the sweet coconut cream, heat the coconut milk and sugar in a pan and simmer, stirring occasionally, for five minutes, or until the sugar has dissolved and the liquid is reduced. Pour the sweet coconut cream into a bowl and top with the orange fritters.
Dust with cinnamon and icing sugar and serve.