Fresh Coconut Pot Du Creme
Silky baked coconut custard with vanilla bean and coco lopez, served chilled and garnished with whipped cream, chocolate shavings, and espresso powder.
Ingredients
- 1 quart heavy cream
- 1 each vanilla bean, split in half
- 1 cup coco lopez
- 2 cup fresh coconut
- 10 each egg yolks
Instructions
- 1
Preheat oven to 300°F. Combine cream, scraped vanilla and bean, and coconut milk in a saucepan over medium heat. Bring to a boil, reduce to simmer for 5 minutes. Remove and discard vanilla bean.
- 2
In an electric mixer, beat the yolks. Gradually pour hot cream into the mixer. Mix until incorporated. Strain liquid into a pitcher. Fold in fresh coconut.
- 3
Place eight 3/4-cup ramekins in a roasting pan. Fill ramekins to rim with custard. Pour water into roasting pan halfway up sides of ramekins. Cover loosely with foil.
- 4
Bake 1 to 1.5 hours until set. Remove and cool completely. Refrigerate 1 hour.
- 5
Garnish with whipped cream, chocolate shavings, and espresso powder.