This combines tropical flavors of pineapple, coconut, and lime in a simple, cooling custard. The tarragon gives a twist of licorice flavor. Serving it with the pineapple hot off the grill gives a great temperature contrast between the hot fruit and the cold custard.
Recipe courtesy of Gale Gand
Show: Sweet Dreams
Save Recipe Print
Total:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr 10 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

In a stainless steel saucepan, heat the milk with the vanilla bean and tarragon to a simmer. Let sit 5 minutes to infuse.

In a separate bowl whisk together the egg yolks and sugar until light and fluffy. Whisk in the cornstarch; then drizzle in the milk mixture while whisking. Pass through a fine-meshed sieve back into the pot, to remove the tarragon and vanilla bean. Bring to a boil, whisking constantly. Remove from the heat, stir in the coconut and butter to melt it. Place in a container over an ice bath and fold it to cool.

Once it's cold, fold in the whipped cream and spoon into dessert cups or stemmed glassware and chill.

The custard keeps for up to 3 days, chilled and covered.

Preheat a grill or indoor grill pan. Sprinkle the pineapple with powdered sugar and grill, turning once, until well marked. Cool slightly.

To serve, place 1 grilled pineapple spear in the glass, sticking out, and a lime wedge to squeeze over the whole dessert.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Coconut Custard

Recipe courtesy of Bobby Flay

Coconut Custard Pie

Coconut Custard Pie

Recipe courtesy of David Rosengarten

Pumpkin Coconut Custard

Recipe courtesy of Silvana Nardone

Old Fashioned Coconut Custard Pie

Recipe courtesy of Nick Malgieri

Lime-Coconut Custard Pie

Recipe courtesy of Food Network Kitchen

Coconut Tapioca with Tarragon Sauce

Recipe courtesy of Gale Gand

Little Steamed Ginger Puddings with Coconut Custard

Coconut Cream Dream Pie (Custard Pie Round)

Recipe courtesy of John Michael Lerma

Browse Reviews By Keyword