Coconut Pots De Creme

1. 1

   Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat.

2. 2

   Bring the cream up to a boil and reduce to a simmer.

3. 3

   Simmer the cream for 5 minutes.

4. 4

   Remove from the heat and discard the vanilla bean.

5. 5

   In an electric mixer, beat the yolks.

6. 6

   Gradually pour the hot cream into the mixer.

7. 7

   Mix until incorporated.

8. 8

   Strain the liquid into a pitcher.

9. 9

   Fold in the fresh coconut.

10. 10

    Place eight (3/4 cup) pot de creme cups or ramekins in a roasting pan.

11. 11

    Fill the cups or ramekins to the rim with the custard.

12. 12

    Pour water into the roasting pan 1/2 way up the sides of the ramekins.

13. 13

    Cover the pan loosely with foil and bake @ 300 for 1 to 1 1/2 hours or until set.

14. 14

    Remove from the pan and let the custards cool completely.

15. 15

    Place in the refrigerator and chill for 1 hour.

16. 16

    Garnish with whipped cream, chocolate shavings and espresso powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.