Coconut Custards With Strawberries Lime Recipes

Steps:

• For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
• Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
• When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
• Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
• For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
• Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
• For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
• To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.

Steps:

• Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
• Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
• Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
• Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
• To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.