![\"matchacoconutp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/07\/matchacoconutp.jpg\")
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I am thrilled whenever I discover a simple recipe which is versatile enough to be modified eternally. Savoury recipes are of course much easier to fiddle with, but sometimes I find real versatile gems among the sweet ones too and the Coconut Cream I first prepared with Canned Peaches<\/a> slowly proves to be one of them. Some of you might remember it was my first successful dessert prepared with agar (also called agar-agar or kanten), a gelling agent made with seaweed. The satisfying result encouraged me to carry on with agar experiments, but I must admit I didn’t suspect that the coconut cream would be versatile. Luckily I was wrong and the Light Chocolate and Coconut Cream<\/a>, based on the same recipe, turned out a pure delight. Ping’s (Ping’s Pickings)<\/a> gorgeous Mango Coconut Cream<\/a> is another wonderful twist on this basic combination and even though I haven’t tasted it, I can well imagine how fabulous are the flavours.<\/p>\n The matcha version you see above has been on my mind for many weeks, but I hesitated. Matcha (\u62b9\u8336), the Japanese powdered green tea,\u00a0is one of the most fascinating products, but apart from successful outcomes (see below), I have experienced at least the same number of total failures, realising this is a particularly unpredictable ingredient. I haven’t made any web research about coconut and matcha pairing, so I had no idea if my experiment was risky or not, but I gave it a go and, as you have probably guessed, it was a big success.<\/p>\n First of all this cream is perfect for hot summer days. It is light and extremely cooling, thanks to the matcha’s subtle bitterness. Even though matcha’s flavours dominated, coconut cream was still discernible and I found the combination harmonious.\u00a0Just like the above creams, the texture of this one was closer to a thick yogurt rather than a thick jelly and the preparation was quite easy (although this time, due to matcha’s dissolving issue, the cream had to be passed through a sieve). I highly recommend this dessert, but only to the fans of matcha’s unique, slightly bitter, “grassy” flavour or of course to those who are willing to discover it.<\/p>\n In case you are interested in matcha experiments, here are some other matcha desserts I have posted and enjoyed:<\/p>\n Matcha Cr\u00e8me Br\u00fbl\u00e9e<\/a><\/p>\n Light Matcha Cream<\/a><\/p>\n