Coconut Curd Junket Recipes

COCONUT CURD JUNKET

Steps:

• In a small pan, dissolve the agar-agar in 1 1/4 cups water over medium heat.
• In another pan, combine the sugar, remaining 1 1/4 cups water, milk, coconut cream, and almond extract over medium heat until the sugar dissolves.
• Pour the sugar mixture into a bowl then add the agar-agar mixture, making sure to blend well. Set in the fridge for 2 to 3 hours, or until set. Cut into cubes and place in serving bowls, topping with fruit if desired.

FRESH COCONUT CURLS

Steps:

• Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain milk through a fine sieve into a bowl; reserve for another use or discard.
• Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with hammer in the same place several times to crack the outer shell and split coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove dark outer skin. Rinse coconut in cold water, then use vegetable peeler to take off long, thick strips from the outer (cut) edges. Use immediately, or store, layered between damp paper towels in an airtight container, in the refrigerator for up to 6 hours.

COCONUT CURD | KAYA(SINGAPORE)

Steps:

• Whisk the sugar, yolks and coconut milk and then strain into a heatproof bowl.
• Place the bowl over a pot of rapidly simmering water (don't let the water touch the bottom of the bowl). Stir often until the curd starts to thicken.
• Once the curd is a bit thicker, you can stir a little less often.
• Cook about 45 minutes to an hour, or until thick enough to coat the back of a spoon without running together.
• Tip: If the custard doesn't seem to be thickening after 10-20 minutes, try increasing the heat.
• Cool and keep refrigerated. The curd will thicken as it cools.

COCONUT LEMON CURD

Steps:

• Preheat oven to 350 degrees. Bake coconut on a baking sheet until dry but not golden, about 10 minutes. Let cool.
• In a medium saucepan, whisk together sugar, cornstarch, both zests, and salt. Whisk in egg yolks, then both lemon juices. Add butter and cook over medium heat, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles are forming in center of pan, about 9 minutes.
• Pass mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly on surface of curd. Let cool 30 minutes, then refrigerate until very firm and cold, at least 2 hours and up to 3 days. Before using, whisk to loosen, then stir in coconut.

COCONUT CURD JUNKET

Steps:

• In a small pan, dissolve the agar-agar in 1 1/4 cups water over medium heat.
• In another pan, combine the sugar, remaining 1 1/4 cups water, milk, coconut cream, and almond extract over medium heat until the sugar dissolves.
• Pour the sugar mixture into a bowl then add the agar-agar mixture, making sure to blend well. Set in the fridge for 2 to 3 hours, or until set. Cut into cubes and place in serving bowls, topping with fruit if desired.