Coconut Tarragon Custard with Grilled Pineapple Recipe

Name: Coconut Tarragon Custard with Grilled Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups milk; 1/2 vanilla bean, split; 3/4 cup coconut milk; 2 tablespoons packed tarragon leaves; 12 yolks; 1 1/3 cups sugar; 1/2 cup cornstarch; 1/2 cup sweetened, shredded coconut; 2 tablespoons butter; 1 cup heavy cream, whipped; 1/2 fresh pineapple, peeled and cut into spears; Confectioners' sugar, as needed; 1 lime, cut in wedges

Servings: persons

3 1/4 cups milk
1/2 vanilla bean, split
3/4 cup coconut milk
2 tablespoons packed tarragon leaves
12 yolks
1 1/3 cups sugar
1/2 cup cornstarch
1/2 cup sweetened, shredded coconut
2 tablespoons butter
1 cup heavy cream, whipped
1/2 fresh pineapple, peeled and cut into spears
Confectioners' sugar, as needed
1 lime, cut in wedges

1
In a stainless steel saucepan, heat the milk with the vanilla bean and tarragon to a simmer.
2
Let sit 5 minutes to infuse.
3
In a separate bowl whisk together the egg yolks and sugar until light and fluffy.
4
Whisk in the cornstarch; then drizzle in the milk mixture while whisking.
5
Pass through a fine-meshed sieve back into the pot, to remove the tarragon and vanilla bean.
6
Bring to a boil, whisking constantly.
7
Remove from the heat, stir in the coconut and butter to melt it.
8
Place in a container over an ice bath and fold it to cool.
9
Once it's cold, fold in the whipped cream and spoon into dessert cups or stemmed glassware and chill.
10
The custard keeps for up to 3 days, chilled and covered.
11
Preheat a grill or indoor grill pan.
12
Sprinkle the pineapple with powdered sugar and grill, turning once, until well marked.
13
Cool slightly.
14
To serve, place 1 grilled pineapple spear in the glass, sticking out, and a lime wedge to squeeze over the whole dessert.

774

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/4 cups milk, 1/2 vanilla bean, split, 3/4 cup coconut milk, 2 tablespoons packed tarragon leaves, and more.

Yes, Coconut Tarragon Custard with Grilled Pineapple falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Tarragon Custard with Grilled Pineapple

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