in Dessert Recipes

Coconut cream

updated

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Ingredients for 6 servings:

  • 250 ml milk
  • 250 ml cream
  • 200 g desiccated coconut
  • 4 egg yolks
  • 6 tbsp rum
  • 120 g sugar
  • 1 tbsp semolina
  • Butter for the mold
  • Cinnamon for dusting

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat the oven to 225°C. Heat the milk and cream in a saucepan, add the desiccated coconut, and simmer uncovered for 15 minutes over low heat. Stir occasionally. Whisk the egg yolks with the rum. Add the sugar, semolina, and the rum-infused egg yolks to the pan. Simmer for 10 minutes while stirring. Grease an ovenproof dish (or several small dishes) with butter, pour in the coconut mixture. Dust with cinnamon, and bake in the oven for 10 minutes. Serve hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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