Coconut Custards + Coconut Whipped Cream + Toasted Pineapple Recipe

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Coconut Custards + Coconut Whipped Cream + Toasted Pineapple
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Ingredients
19
Count
Nutrition
140
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Using 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.
  3. In 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.
  4. In 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.
  5. Divide 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.
  6. Cool on a wire rack, wrap with plastic and refrigerate until well chilled, at least 4 hours.
  7. In 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.
  8. To 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.
  9. Place a toasted pineapple slice on each plate along with a dollop of the coconut whipped cream and a drizzle of the Tropical Coulis.
  10. Garnish with a sprig of mint and serve immediately.
  11. TO MAKE TOASTED PINEAPPLE SLICES:.
  12. Preheat the grill or broiler.
  13. Place 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.
  14. With 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.
  15. Let cool slightly before serving.
  16. TO MAKE TROPICAL COULIS:.
  17. Combine all ingredients in a blender. Blend until smooth.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 140.43 Kcal (588 kJ)
Calories from fat 60.94 Kcal
% Daily Value*
Total Fat 6.77g 10%
Cholesterol 52.55mg 18%
Sodium 26.73mg 1%
Potassium 65.45mg 1%
Total Carbs 18.77g 6%
Sugars 17.93g 72%
Dietary Fiber 0.11g 0%
Protein 1.92g 4%
Vitamin C 3.6mg 6%
Iron 0.3mg 2%
Calcium 26.2mg 3%
Amount Per 100 g
Calories 241.94 Kcal (1013 kJ)
Calories from fat 105 Kcal
% Daily Value*
Total Fat 11.67g 10%
Cholesterol 90.54mg 18%
Sodium 46.06mg 1%
Potassium 112.77mg 1%
Total Carbs 32.34g 6%
Sugars 30.89g 72%
Dietary Fiber 0.18g 0%
Protein 3.3g 4%
Vitamin C 6.3mg 6%
Iron 0.5mg 2%
Calcium 45.2mg 3%

* 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

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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