Fresh Coconut Pudding
Recently, the local Asian market began carrying loads of fresh coconuts. They are really popular in my house. We usually just eat them plain, but today I felt like making a sweet dish with the coconuts.
I mixed a thickened crème anglaise made of heavy cream with the coconut water. I used heavy cream instead of milk because I wanted the final product to remain creamy even though I substituted in coconut water for some of the dairy. The result was a creamy and decadent pudding. I garnished the dessert with some toasted, sweetened, shredded coconut, and it was ready to serve. If you can find some young coconuts in your local market, give it a try!
Yields: 10 servings1 fresh young coconut
5 egg yolks
1-1/2 cups heavy cream
1/2 cup coconut milk
1 pinch salt
1 pinch nutmeg, freshly grated
5 tablespoons sugar
6 tablespoons corn starch
2 teaspoons lime juice
1/4 teaspoon pure vanilla extract (or vanilla beans)
1 teaspoon imitation rum extract
1 tablespoon sweetened coconut flakes, slightly toasted
For the fresh young coconuts, line a wooden cutting board with 2 or 3 layers of kitchen towels. Place the coconut onto the kitchen towels. Using a cleaver, cut the top off. Gather the coconut water in a pitcher and scrape the coconut flesh. Repeat the same procedure with the other coconut.
In a bowl, dissolve the corn starch in about 1/4 cup of heavy cream.
Using a handheld mixer, whisk the egg yolks with the sugar until you get a pale, yellow foam. Add the vanilla extract, rum extract, nutmeg and salt.
On the stove, bring the coconut water to a boil in a deep sauce pan. Add the heavy cream and coconut milk. Bring the liquid back to a boil and add the corn starch mixture. Whisk constantly to prevent the mixture from sticking to the bottom.
Combine the dairy liquid with the egg mixture by slowly adding a ladle of the dairy liquid at a time to prevent the yolks from curdling.
Transfer all the mixture back to the deep sauce pan. Cook until the cream thickens, stirring constantly using a wooden spoon for about 8-10 minutes. Turn off the heat and add the lime juice. Transfer the crème anglaise to a bowl. Place the bowl into an ice bath. When the cream is cool completely, cover with a piece of plastic wrap; make sure the plastic wrap is directly in contact with the pudding to keep it from forming a skin. Let the cream cool completely.
Place the coconut pudding in little bowls. Bring the pudding back to room temperature. Sprinkle with sweetened coconut flakes.
If you want, fill one coconut with pudding and garnish with sweetened coconut flakes.
For a contrast in texture, you can top the dessert with some cashews brittle candy.
For a smooth texture, I did not use the coconut flesh; we just ended it up eating it on the side.
I usually add a little salt to most desserts. Salt brings out all the flavors. A pinch of salt will enhance the taste of your sweets.
If you want a stronger coconut flavor, add 1/4 teaspoon of natural coconut extract to the pudding.
Make some tuiles aux amandes with the remaining egg whites.October 3, 2009.