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Coco200ml Milk Saveur2015


  • 600ml AYAM™ coconut milk
  • 600ml water
  • 320g polenta
  • 185g tin tuna flakes in olive oil
  • 1 tablespoon butter
  • 2 tablespoons extra virgin oil
  • Salt and pepper

Salted coconut dip:

  • 100ml AYAM™ coconut milk
  • 1/2 teaspoon salt



  • In a pot, bring coconut milk, water, salt and pepper to boil.
  • Add polenta slowly whisking continuously to prevent lumps.
  • Add tuna and butter.
  • Cook until the polenta is smooth and creamy; add water to prevent it from sticking to the pot.
  • Once cooked, remove from flame and set aside.
  • Spread the polenta on a greased tray and cool in the refrigerator for 2 hours.
  • Preheat the oven at 185°C for 10 minutes.
  • Cut the polenta into 5cm x 1 cm strips and glaze with some olive oil.
  • Bake for 25 minutes. Turn the polenta chips over and bake for another 25 minutes.
  • For the salted coconut dip, mix together until salt dissolves.
  • Serve with the polenta chips.



Tags: _ Tuna_ Coconut lovers_ East meets West_ Snacks_ All recipes

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