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Categories:
milk vanilla bean coconut milk tarragon yolks sugar cornstarch shredded coconut butter heavy cream pineapple confectioners lime
Viewed: 39 - Published at: 4 years agoIngredients
- 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
Method
- 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.
