Tamarind Coconut Last Lantern

Tamarind makes this coconut cup gently tangy rather than purely creamy. Dissolving the concentrate in warm water first keeps sharp pockets of paste out of the finished drink. A single ginger slice adds a little warmth, then comes out before the milk goes in. Keep the pan below a boil and whisk gently because acidic ingredients can make plant milks separate. The combination is unusual but approachable, with a rounded coconut finish after the first tart sip.

Ingredients

• 4 oz Water
• 5 oz Unsweetened carton coconut milk
• 1/2 tsp Unsweetened tamarind concentrate
• 1 tsp Brown sugar
• 1 thin slice Fresh ginger

Make it

1. Simmer the water and ginger for 5 minutes, then remove the ginger.
2. Whisk in the tamarind and sugar until dissolved. Reduce the heat and add the coconut milk.
3. Warm gently without boiling, whisking to keep the drink smooth. Serve promptly.

Benefits

Coconut milk and tamarind · refreshing fluids

The water does a simple, useful job in this coconut milk, tamarind, and ginger combination: it contributes to hydration while stretching a creamy coconut flavor into a full drink.

The ginger detail

Here ginger supplies a peppery warmth, with coconut milk and tamarind turning that familiar ingredient into a different kind of warm cup.