Executive Pastry Chef Jimmy MacMillan’s dessert featuring coconut custard, coconut shortbread, coconut simple syrup and exotic fruits in coconut syrup.
Yield: 24 servings
- 33.8 liq oz/1 lt heavy cream
- 1 vanilla bean, scraped
- 0.5 oz/15 g vanilla extract
- 12 egg yolks
- 3.8 oz/110 g coconut palm sugar
- 14 oz/400 g noix de coco
1. Boil cream and vanilla bean and extract. Whisk together yolks and coconut palm sugar. Temper cream into yolks. Cool and stir in noix de coco; store in refrigerator.
2. Portion into medium size bowls. Bake at 200°F. Cool.
- 8 oz/226 g unsalted butter, softened
- 2 oz/56 g confectioners’ sugar 10X
- 0.35 oz/10 g salt
- 8 oz/226 g cake flour
- 2 oz/57 g rice flour, mochiko
- 1 oz/28 g desiccated coconut
1. In mixer with paddle attachment, cream together butter and confectioners’ sugar. Add salt, cake flour, rice flour and coconut. Freeze for 1 hour.
2. Remove from freezer, roll out to 1” thickness and punch 1” round cookies. Bake at 350°F for 7-9 minutes, until slightly brown on edges. Reserve in covered container at room temperature.
Coconut Simple Syrup:
- 8.8 oz/250 g coconut palm sugar
- 8.8 oz/250 g water
Combine coconut palm sugar and water in saucepan and bring to a boil, stirring just to dissolve sugar.
Exotic Fruits in Coconut Syrup:
- 1 Tahitian vanilla bean
- 17.6 oz/500 g Coconut Simple Syrup (above)
- 2 starfruit
- ¼ pineapple
- 3 kiwi
- 8-12 young coconut strands
1. In saucepan, add vanilla bean to Coconut Simple Syrup. Bring to boil; cool and chill.
2. Prepare fruit: Cut star fruit into 1/3” inch thick slices, trim from skin. Clean pineapple and cut away from core. Cut into ½” cubes. Cut kiwi into ½” slices. Using circle cutter, punch 1.5” rounds. Soak fruit in cooled syrup 1 hour before service.
Place two starfruit, five pineapple cubes and three kiwi slices on each custard. Dress with young coconut strands. Add one coconut shortbread. Serve.