Food stylist Sjaan van der Ploeg puts on a sweet show, highlighting her favourite recipes using condensed milk.  

Coconut macaroon truffles 

Makes 20-25 

Simply dip the macaroon bases in chocolate to achieve the old-school look. 

Ingredients 

For the macaroons 

3 cups (240g) coconut flakes
1 can (385g) condensed milk
1 tsp (5ml) salt
2 tsp (10ml) vanilla essence
2 large egg whites, whisked to soft peaks  

For the truffles 

2 large slabs (150g each) dark chocolate, chopped
2 Tbsp (30ml) coconut oil
Dried or fresh edible flowers, for garnish (optional)
2 Tbsp pistachios, chopped, for garnish (optional) 

Method

1. Preheat oven to 180°C.
2. Combine coconut, condensed milk, salt and vanilla in a large bowl and mix thoroughly.
3. Fold the egg whites through the mixture.
4.  Scoop out tablespoon portions of the mixture and place onto a lined tray. Refrigerate for about 20 minutes. 
5. Bake the macaroons for about 15-20 minutes, until slightly golden and crisp. Cool completely before refrigerating for 20 minutes.
6. Melt together the chocolate and coconut oil until smooth.
7. Dip the macaroons in chocolate oil, garnishing with edible flowers and pistachios if you like. 

Mixed berry & mango sorbet 

Makes 1.5L 

Make this sorbet using only one of the two elements to create a single-flavoured ice-cream.

Ingredients 

For the mixed berry sorbet 

4 cups (500g) frozen mixed berries
1 tin (385g) condensed milk
¼ cup lemon juice
2 stalks fresh mint (10 leaves)

For the mango sorbet 

4 cups (500g) frozen mango cubes
1 tin (385g) condensed milk
¼ cup orange juice
Honey, for serving

Method

1. Add the mixed berry sorbet ingredients to a high-powered blender and blitz until smooth.
2. Decant the mixture into a bowl and place in the freezer.
3. Repeat process with mango sorbet ingredients.
4. Add scoops of each sorbet into a square baking tin and swirl through with a knife.
5. Freeze overnight until solid, then serve scoops in bowls or on top of cones with a drizzle of honey, if you like. 

Cook’s note
Instead of buying frozen berries, simply slice up your seasonal fruit and freeze before blending to make this sorbet. (You can use peaches, pineapple, kiwi or nectarines). Freezing the fruit before blending also helps achieve a thick, creamy consistency and freezes faster than room temperature fruit. 

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons 

Also read: Fridge desserts to satisfy your sweet tooth