Mango Coconut Dessert Risotto

Prepare Tamarind Glass: Combine water, sugar, tamarind puree, agar agar and salt in a blender; puree. Pour mixture into med. saucepan over high heat; bring to a boil, whisking constantly. Remove from heat, transfer to bowl, cover and chill until set, about 1 hr.

Preheat oven to 200’F. Pour chilled tamarind mixture into blender with egg whites; puree. Spread mixture as thin as possible onto a silpat- or parchment-lined half sheet pan. Bake until crisp, 40 to 60 min. Remove from oven, let cool on pan; break into shards. Store loosely covered until service.

Prepare Mango Chili Jam: Combine diced mango, serrano chili, and 3 oz. sugar in med. saucepan over med.-high heat; bring to a boil, stirring constantly. Add remaining 1 oz. sugar and pectin. Reduce heat to low; continue to cook, stirring constantly, for 4 min. Transfer jam to bowl; cover and refrigerate until service.

Prepare Cookie Crumble: Combine all ingredients in food processor; pulse until crumbly. Bake at 325°F about 15 min., stirring halfway through baking time, until golden brown. Store covered until service.

Prepare Coconut Risotto: Heat coconut oil in med. saucepan over med-low heat. Add rice and lightly toast. Begin adding water, a little at a time, while continuing to stir, allowing all the liquid to be absorbed by the rice before adding more. Continue until all the liquid has been added and rice is cooked through, adding additional water if needed. Stir in coconut milk and coconut butter until thoroughly mixed and heated through. Keep warm.

Per serving: Pour 1 cup Coconut Risotto into a dessert bowl. Swirl one-fourth the sliced mango ribbons on top of the rice. Scatter 1/4 cup Cookie Crumble over dessert. Garnish with thinly sliced kaffir lime leaves and a few shards of Tamarind Glass. Spoon small amounts of Mango Chili Jam on the side.