Sep 23, 2019 Last Updated 6:31 AM, Nov 9, 2017

Coconut Custard, Exotic Fruit in Vanilla, Shortbread

Jimmy MacMillan's Coconut Custard, Exotic Fruit in Vanilla, Shortbread. Photo by Julie MacMillan.

Executive Pastry Chef Jimmy MacMillan’s dessert featuring coconut custard, coconut shortbread, coconut simple syrup and exotic fruits in coconut syrup.


Yield: 24 servings

Coconut Custard:

  • 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.

Coconut Shortbread:

  • 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.


Click here to read more about this and related recipes in the article "Material Handling: Coconut Nectar."

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