This makes a nice light dessert (is there really such a thing?)
- 3/4 cup shredded coconut
- 1/3 cup plus 1/2 cup sugar
- 2 large eggs, room temperature
- 4 large egg yolks, also at room temperature
- pinch of salt
- 2 tsp. white rum
- 1/2 tsp. pure vanilla extract
- 2 1/4 cups canned coconut milk, scalded
Heat oven to 450 degrees. In a nonstick frypan toast the shredded coconut until golden in colour. This takes about 4 minutes. Set aside.
Reduce the temperataure to 300 degrees.
Prepare 4 custard cups with buttering the sides. In a small saucepan, bring 1/3 cup sugar and 1/3 cup water to a boil. Cook over medium heat WITHOUT stirring until colour is dark brown. This will take about 10 minutes. Immediately pour 1 tbsp. of the caramel into each dish, coating the bottom. Set aside.
In a large bowl, whisk together the eggs, egg yolks, remaining 1/2 cup sugar, salt, rum and vanilla. Slowly whisk in the scalded milk. Strain the mixture into each of the dishes. Put the dishes in a deep sided pan and fill with boiling water about halfway up the sides of the dishes.
Bake about 50 minutes in the oven. Remove from the water bath and cool thoroughly. To unmold, run a knife around the edges and turn out on plates. Garnish with whipping cream and sprinkle with the toasted coconut and serve to 4 adoring guests.
Yum!
Anglaise Coconut Creme With Almond Waffles
Company’s coming and you need easy and quick but luscious fare for your guests (yes, even family). Here is one of them.
- 1 – 14 oz. tin coconut milk
- 1/2 cup whipping cream
- 1/2 cup sugar
- 4 egg yolks
In a pot stir together the coconut milk, whipping cream and half the sugar and bring to a boil over medium heat.
In a bowl whisk the egg yolks with the remaining sugar until it becomes thick and very pale. While still whisking, slowly add the milk mixture until totally blended.
Pour mixture back in the pot and heat until it thickens enough to coat the back of a spoon. Strain through a sieve and cool in the refrigerator, stirring occasionally. If not using immediately, store in an airtight container for up to 4 days.
Marinated Clementines
- 1/2 cup ribbon coconut (long, fancy)
- 4 Clementines, cut into segments , removing skin
- 1 tbsp. Grand Marnier
Place coconut on a parchment lined cookie sheet and bake in a 350 degree oven, for about 7-8 minutes. Do not burn. Remove from oven, allow to cool down and then put in a small bowl, mixing with the Grand Marnier and Clementine segments.
Make your waffles according to your favourite recipe and top with the Almond Creme Anglaise and Clementine segments.
Fresh Coffee anyone? ooooh Yummy…
Coconut Eggnog – Puerto Rico style
This is a great homemade drink to offer guests. The glasses are small and cold when serving and absolutely delicious.
- 4 cups unsweetened coconut milk
- 6 tbsp. sugar
- 8 large egg yolks
- 2 tsp. vanilla
- 6-8 tbsp. dark or spiced rum
- 1/2 tsp. freshly grated nutmeg
Combine the milk and sugar in a saucepan and bring to scalding.
In a medium bowl, beat the yolks with vanilla. beat 1/4 of the milk mixture into the yolks and whisk all the yolk mixture in the milk. Stirring constantly, cook over low heat until it coats the back of a spoon. Do not let this boil.
Strain in to a bowl and stir in the rum. Let stand to cool down to room temperature. Cover with plastic wrap and place in the refrigerator until completely chilled.
Chill the glasses as well. When serving sprinkle a whisper of nutmeg on top. Enjoy!
What a wonderful way to make friends.
Cold Shrimp Salad With Fragrant Rice
It is always nice to have another recipe for shrimp salad and this may be just the ticket.
- 1/2 cup coconut milk
- 1/4 cup rice vinegar
- 1 1/4 tbsp. vegetable oil
- 2 tbsp. basil (fresh and chopped)
- pinch of salt
- 3 cups of basmati rice
- 1 1/2 lb. peeled, cleaned cooked shrimp
- 3/4 cup chopped cashews
- 1/4 cup finely chopped fresh parsley
In a small bowl, whisk the milk, vinegar and oil together to combine. Add the chopped basil leaves and set aside.
In a bowl gently combine the rice, shrimp and milk mixture. Spoon into larger bowls (presentation here, do not fill), sprinkle with the cashews and finely chopped parsley.
If you have fresh flowers, cut one off and place in the corner of the bowl. WOW! You did it and it looks very professional!