- Medium gold kūmara (can also use red kūmara) - 2
- 1 Coconut or 500g Desiccated coconut
- Coconut sugar - 5-6 Tbsp
- Olive oil - 1 Tbsp
- Ice cream, to serve
If using fresh coconut, begin by cracking open the coconut and draining the coconut water. Remove the shell and chop the flesh into chunks. Add to a food processor and blitz until a crumbly texture.
In a medium bowl, add the coconut and coconut sugar, mix together to combine. Set aside. If using desiccated coconut, and the mix is too dry, add a little bit of coconut water to moisten.
Slice the kumara into 5mm thick slices.
Heat oil in a large frying pan on a medium heat. Add the kūmara slices and cook, turning often for about 3 minutes. Until cooked through and golden brown. Remove from heat.
Once the kūmara are cooled slightly, assemble by adding a tablespoon of coconut mixture to one slice of the kumara. Add another slice on top like a sandwich and press lightly together.
Serve with ice cream