Fruit Salad with Liqueur Syrup and Whipped Cream

Name: Fruit Salad with Liqueur Syrup and Whipped Cream
Yield: 8
Ingredients: FOR THE SYRUP; 3 tablespoons of cornstarch; 1 cup of water (240 ml); 1/3 cup of orange liqueur (80 ml); 2 tablespoons of sugar; 3/4 cup of heavy cream (180 ml); 2 medium-sized mangoes, cut into cubes; 1 medium-sized papaya, cut into cubes; 5 oranges, peeled and seeded, cut into segments; 3 cups of fresh shredded coconut (390 g)

1
FOR THE SYRUP
2
3 tablespoons of cornstarch
3
1 cup of water (240 ml)
4
1/3 cup of orange liqueur (80 ml)
5
2 tablespoons of sugar
6
3/4 cup of heavy cream (180 ml)
7
2 medium-sized mangoes, cut into cubes
8
1 medium-sized papaya, cut into cubes
9
5 oranges, peeled and seeded, cut into segments
10
3 cups of fresh shredded coconut (390 g)

Ingredients

1
FOR THE SYRUP
2
3 tablespoons of cornstarch
3
1 cup of water (240 ml)
4
1/3 cup of orange liqueur (80 ml)
5
2 tablespoons of sugar
6
3/4 cup of heavy cream (180 ml)
7
2 medium-sized mangoes, cut into cubes
8
1 medium-sized papaya, cut into cubes
9
5 oranges, peeled and seeded, cut into segments
10
3 cups of fresh shredded coconut (390 g)

Directions

1
PREPARE THE SYRUP: in a saucepan, combine the cornstarch and water over medium heat until thickened
2
Remove from heat, add remaining ingredients and mix well
3
Let cool, cover with plastic wrap and refrigerate for 1 hour
4
In a large bowl, combine the fruits and sprinkle with shredded coconut
5
Mix delicately and drizzle with the syrup at serving time
6
422 calories per portion