Name: Coconut Tarragon Custard with Grilled Pineapple
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 3 1/4 cups milk; 1/2 vanilla bean, split; 3/4 cup coconut milk; 2 tablespoons packed tarragon leaves; 12 yolks; 1 1/3 cups sugar; 1/2 cup cornstarch; 1/2 cup sweetened, shredded coconut; 2 tablespoons butter; 1 cup heavy cream, whipped; 1/2 fresh pineapple, peeled and cut into spears; Confectioners' sugar, as needed; 1 lime, cut in wedges

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.

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