Coconut Custards Coconut Whipped Cream Toasted Pineapple Recipes

COCONUT CUSTARD TRIFLE WITH VANILLA BEAN WHIPPED CREAM AND TROPICAL FRUIT WITH MACADAMIA NUTS

Steps:

• For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
• Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
• When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
• Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
• For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
• Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
• For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
• To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
• Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
• Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
• Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
• Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
• Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

COCONUT CUSTARD TART WITH ROASTED PINEAPPLE

Steps:

• Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
• Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
• Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
• Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
• Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
• When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.

COCONUT CUSTARDS + COCONUT WHIPPED CREAM + TOASTED PINEAPPLE

Steps:

• 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 saucepan, combine 1 cup of the cream, the milk, cream of coconut, sugar, and vanilla bean halves and their seeds. Bring to a simmer and cook, stirring to dissolve the sugar.
• 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.
• TO MAKE 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.
• TO MAKE TROPICAL COULIS:.
• Combine all ingredients in a blender. Blend until smooth.