The house by the sea foodwaves


Category: Sauces. dips and on the side

Best dessert I have had for a long looong time!

I am telling you, this one is soooo delicious.  Melts in your mouth and you are thankful if they only serve you one bowl because you would eat five if you could have so many.  It is one of those dessert you are going to be asked for the recipe.  Hope you have an occasion this one out.

I first got to taste this at a dinner party with our friends the farmers, above the road.  Of course I got the recipe.

On Easter day I decided to try this myself.  I had high expectations and was not sure if I would be able to make it as good as I remembered it was.

I followed the recipe and it was just as good this time.  Every one loved it and of course I was asked for the recipe.

If you think you are not the coconut type, try it anyways… at least for you dinner guests : )  It is easy to make.

Coconut  dessert

  • 400 ml coconut milk in a can
  • 30 g coconut flakes
  • 120 g sugar
  • 3 gelatin
  • 400 ml whipping cream
  • 2 tablespoons fresh lemon juice
  • 10 g vanilla sugar (or 1 teaspoon vanilla extract)

Put coconut milk, coconut flakes, suar, vanilla sugar and lemon juice in a pot, bring to boil.  Take the pot of the heat and let rest for 5 minutes.

But the coconut mixture in a bowl and add the gelatin, stir it in and then let it cool for 40 minutes.  ( There is also a gelatin available made from plants)

Whip the cream and add it to the mixture.

Refrigerate for at least 2 hours

Serve with a good berry sauce or jam, and decorate with shredded chocolate.

I used this recipe for a jam


  • 1 cup frozen berries ( I used a blend of raspberries, strawberries and blueberries)
  • 1/2 cup sugar
  • Little bit of water, about 1/4 of a cup
Put everything in a pot, bring to boil.  Lower to medium heat and simmer for 10 minutes.  Transfer to a bowl and let it cool down.  If you like you can put it in a blender for finer texture.

Thai sweet chili sauce – HOMEMADE!

I am buying less and less processed food.  I don´t buy much, but one of the thing I like and did buy was Thai sweet chili sauce.  I find it essential with noodles.  The noodles I am making myself now as well.

I thought it was complicated to do a really good Thai sweet chili sauce, like the one I buy.  It is not, it is soooo easy, takes 10 minutes…that easy.  And the taste and texture is perefect.

I was lucky to find a really good recipe.  Then it´s the chile.  (some say chilli, chile or chili…the sauce usually say chili, I use chile) They can be different in heat.  Taste it before you use it to make sure it has some bite.  I use the seeds as well.

Thai sweet chili sauce

  • 3 garlic cloves
  • 2 red chiles
  • 1/2 cup (1.2 dl) sugar
  • 3/4 (1.8 dl) water
  • 1/4 cup (0.6 dl) white vinegar
  • 1/2 tablespoon salt
  • 1 tablespoon corn starch or potato starch
  • 2 tablespoon water

Put everything in a blender except the corn starch and the 2 tablespoons water.  Blend well.

Put the mixture in a pot and bring to boil.  Lower the heat to medium and simmer ntil it starts to thicken, about 3 minutes.

Whisk in the corn starch and water and let simmer for one more minute.

The corn starch makes the sauce thinker and makes sure the chile flakes spreads instead of floating to the surface.

Cool completely and put in a sterilized jar.  Refrigerate

If you plan on doing this in some amount they talk about using Pre-gelatinized” starch.

Since this is so simple I just make less more often.

The texture, smell and taste was perfect.

It can be made with green chilies as well.

Best of all, you know better what you are eating and you can control the amount of sugar. 

This looks like a nice blog about Thai cooking,

Happy Easter!

This is how it looks here in Kjós this Easter, foggy and rainy…

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Beet Dip

I love this dip. This one is worth trying even if you are not a big beet fan.

Beet dip

  • 1-2 Beets
  • 100 g sour cream
  • 1-2 garlic gloves
  • Salt
  • Pepper

Boil the beets. When fully cooked, put them in a blender with the rest of the ingredients.

Serve with grilled pita bread. This dip is so beautifully pink, love it.

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