Recipe courtesy Emeril Lagasse, 2004--Show: Emeril LiveEpisode: Emeril's Polynesian Feast.
My Private Note
Units: US | Metric
- 1 1/2 teaspoons vegetable oil
- 6 tablespoons sweetened flaked coconut, plus 1/4 cup for garnish, lightly toasted
- 2 cups heavy cream
- 1/2 cup milk
- 1/2 cup cream of coconut (such as Coco Lopez)
- 6 tablespoons granulated sugar
- 1/2 vanilla bean, split in 1/2 lengthwise
- 3 large egg yolks
- 2 large eggs
- 1 tablespoon coconut liqueur (or 1/2 teaspoon pure vanilla extract) or 1 tablespoon Malibu rum (or 1/2 teaspoon pure vanilla extract)
- 2 tablespoons confectioners' sugar
FOR TOASTED PINEAPPLE SLICES
FOR TROPICAL COULIS
- 1Preheat the oven to 300 degrees F.
- 2Using 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.
- 3In 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.
- 4In 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.
- 5Divide 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.
- 6Cool on a wire rack, wrap with plastic and refrigerate until well chilled, at least 4 hours.
- 7In 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.
- 8To 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.
- 9Place a toasted pineapple slice on each plate along with a dollop of the coconut whipped cream and a drizzle of the Tropical Coulis.
- 10Garnish with a sprig of mint and serve immediately.
- 11TO MAKE TOASTED PINEAPPLE SLICES:.
- 12Preheat the grill or broiler.
- 13Place 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.
- 14With 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.
- 15Let cool slightly before serving.
- 16TO MAKE TROPICAL COULIS:.
- 17Combine all ingredients in a blender. Blend until smooth.
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Nutritional Facts for Coconut Custards + Coconut Whipped Cream + Toasted Pineapple
Serving Size: 1 (310 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 682.9
- Calories from Fat 372
- Total Fat 41.4 g
- Saturated Fat 25.9 g
- Cholesterol 265.7 mg
- Sodium 101.5 mg
- Total Carbohydrate 75.5 g
- Dietary Fiber 1.8 g
- Sugars 67.6 g
- Protein 6.8 g
The following items or measurements are not included: