For the ice cream: Prepare an ice water bath. Bring the cream and coconut milk to a boil in a medium saucepan. Whisk together the egg yolks and sugar in a bowl; slowly pour in some of the hot cream to temper the yolks. Pour the eggs into the cream mixture and cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until the custard coats the back of a spoon and steam rises from the top. Strain the custard through a fine-mesh sieve into a clean bowl and cool over the ice water bath, stirring occasionally, until the custard is chilled. Process the custard in an ice cream machine. Fold in the toasted coconut and keep the ice cream frozen until ready to use.
For the pudding cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with plastic wrap. Whisk together the flour, 3/4 cup of the brown sugar, 1/4 cup of the cocoa powder, and the baking powder. Fold in the cream and pour the batter into the plastic-lined pan. Mix the remaining 3/4 cup brown sugar and 1/4 cup cocoa powder together and sprinkle over the top of the batter. Bring the coconut water to a boil and pour over the cake batter. Place the cake pan in a large roasting pan; pour enough water into the roasting pan to come 1-inch up the side of the cake pan. Bake the cake in the water bath for 50 minutes. Cool the cake to room temperature and invert it onto a sheet pan. Carefully pull away the plastic wrap. There should be a gooey pudding-like substance on the bottom of the cake. Using a 4-inch diameter ring cutter, cut 4 portions from the cake. Clean the ring cutter before each cut.
For the emulsion: Warm the coconut milk and sugar in a small saucepan. Just prior to use, froth with a handheld blender.
Assembly: Place a piece of the pudding cake in the center of each plate. Spoon the frothy portion of the emulsion around the pudding cakes. Place a quenelle-shaped scoop of the ice cream next to the cake and sprinkle the toasted coconut, coquito nuts, and crystallized ginger over the ice cream and around the cake.
Wine Notes: The soft, nearly liquid texture of the pudding cake is similar to a flourless chocolate cake. The fifteen-year-old Bual Madeira from Cossart Gordon, a classic pairing with chocolate, has the acidity to cut through the rich cake, and its nuttiness boosts the flavor of the coconut ice cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1265.81 Kcal (5300 kJ)
Calories from fat	667.93 Kcal
		% Daily Value*
Total Fat	74.21g	114%
Cholesterol	268.2mg	89%
Sodium	238.28mg	10%
Potassium	1350.43mg	29%
Total Carbs	149.16g	50%
Sugars	96.8g	387%
Dietary Fiber	8.27g	33%
Protein	17.84g	36%
Vitamin C	6.3mg	11%
Iron	7.3mg	41%
Calcium	307.9mg	31%

Amount Per 100 g
Calories	258.98 Kcal (1084 kJ)
Calories from fat	136.66 Kcal
		% Daily Value*
Total Fat	15.18g	114%
Cholesterol	54.87mg	89%
Sodium	48.75mg	10%
Potassium	276.29mg	29%
Total Carbs	30.52g	50%
Sugars	19.8g	387%
Dietary Fiber	1.69g	33%
Protein	3.65g	36%
Vitamin C	1.3mg	11%
Iron	1.5mg	41%
Calcium	63mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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