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1
For the ice cream: Prepare an ice water bath.
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2
Bring the cream and coconut milk to a boil in a medium saucepan.
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3
Whisk together the egg yolks and sugar in a bowl; slowly pour in some of the hot cream to temper the yolks.
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4
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.
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5
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.
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6
Process the custard in an ice cream machine.
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7
Fold in the toasted coconut and keep the ice cream frozen until ready to use.
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8
For the pudding cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with plastic wrap.
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9
Whisk together the flour, 3/4 cup of the brown sugar, 1/4 cup of the cocoa powder, and the baking powder.
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10
Fold in the cream and pour the batter into the plastic-lined pan.
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11
Mix the remaining 3/4 cup brown sugar and 1/4 cup cocoa powder together and sprinkle over the top of the batter.
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12
Bring the coconut water to a boil and pour over the cake batter.
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13
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.
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14
Bake the cake in the water bath for 50 minutes.
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15
Cool the cake to room temperature and invert it onto a sheet pan.
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16
Carefully pull away the plastic wrap.
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17
There should be a gooey pudding-like substance on the bottom of the cake.
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18
Using a 4-inch diameter ring cutter, cut 4 portions from the cake.
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19
Clean the ring cutter before each cut.
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20
For the emulsion: Warm the coconut milk and sugar in a small saucepan.
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21
Just prior to use, froth with a handheld blender.
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22
Assembly: Place a piece of the pudding cake in the center of each plate.
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23
Spoon the frothy portion of the emulsion around the pudding cakes.
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24
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.
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25
Wine Notes: The soft, nearly liquid texture of the pudding cake is similar to a flourless chocolate cake.
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26
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.
