Coconut Custards Coconut Whipped Cream Toasted Pineapple Recipes

COCONUT CUSTARD TRIFLE WITH VANILLA BEAN WHIPPED CREAM AND TROPICAL FRUIT WITH MACADAMIA NUTS

Steps:

• For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
• Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
• When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
• Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
• For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
• Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
• For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
• To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.

COCONUT CUSTARDS + COCONUT WHIPPED CREAM + TOASTED PINEAPPLE

Steps:

• Preheat the oven to 300 degrees F.
• Using your fingers, very lightly grease 6 (4-ounce) custard cups or ramekins with vegetable oil. Place 1 tablespoon of the toasted coconut in each ramekin. Place the ramekins inside a roasting pan and set aside.
• In a medium saucepan, combine 1 cup of the cream, the milk, cream of coconut, sugar, and vanilla bean halves and their seeds. Bring to a simmer and cook, stirring to dissolve the sugar.
• In a medium bowl, whisk together the egg yolks and eggs. Whisk 1/2 cup of the hot milk mixture into the eggs, and then add the remaining hot milk, whisking constantly. Strain through a fine mesh strainer into a clean container. Let sit for 2 minutes and skim any foam from the surface.
• Divide among the prepared cups and fill the roasting pan with hot water to come halfway up the sides. Bake until the custards are just barely set and still jiggle slightly in the center when shaken, 45 to 50 minutes.
• Cool on a wire rack, wrap with plastic and refrigerate until well chilled, at least 4 hours.
• In a medium bowl, beat the remaining 1 cup of cream until thick and frothy. Add the liqueur and confectioners' sugar and beat until soft peaks form.
• To serve, run a thin sharp knife along the insides of the ramekins to loosen the custards. Invert a dessert plate over each ramekin and shake the ramekin gently to release the custard onto the plate.
• Place a toasted pineapple slice on each plate along with a dollop of the coconut whipped cream and a drizzle of the Tropical Coulis.
• Garnish with a sprig of mint and serve immediately.
• TO MAKE TOASTED PINEAPPLE SLICES:.
• Preheat the grill or broiler.
• Place the pineapple slices on a small baking sheet (or broiler pan) and sprinkle the top of each with about 1 1/2 tablespoons of the sugar, packing gently with your fingers.
• With a spatula transfer to the hot grill (alternatively, place the broiler pan under the broiler), and cook until the sugar is caramelized and the edges are starting to brown, 3 to 4 minutes.
• Let cool slightly before serving.
• TO MAKE TROPICAL COULIS:.
• Combine all ingredients in a blender. Blend until smooth.

NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE

Steps:

• For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
• Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
• For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
• Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
• Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
• For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
• When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.