Coconut Custards with Coconut Whipped Cream and Toasted Pineapple Slices
- 1 1/2 teaspoons vegetable oil
- 6 tablespoons sweetened coconut flakes, plus 1/4 cup for garnish, lightly toasted
- 2 cups heavy cream
- 1/2 cup milk
- 1/2 cup canned cream of coconut (such as Coco Lopez)
- 6 tablespoons granulated sugar
- 1/2 vanilla bean, split in 1/2 lengthwise
- 3 large egg yolks
- 2 large eggs
- 1 tablespoon coconut liqueur or Malibu rum (or 1/2 teaspoon pure vanilla extract)
- 2 tablespoons confectioners' sugar
- Toasted Pineapple Slices, recipe follows
- Tropical Coulis, recipe follows
- Mint sprigs, garnish
- Toasted Pineapple Slices:
- 1/2 pineapple, peeled, cored, and cut lengthwise into 6 slices
- 1/2 cup light brown sugar
- Tropical Coulis:
- 1/2 cup quartered strawberries
- 1/4 cup orange juice
- 1/2 cup diced pineapple
- 1/4 cup light brown sugar
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 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.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.Tropical Coulis:
Combine all ingredients in a blender. Blend until smooth.
Recipe courtesy Emeril Lagasse, 2004