Coconut Cream

Preparation

Step 1

Start by infusing the coconut into the milk. In a saucepan, pour the coconut milk, heavy cream, and shredded coconut. Gently bring to a simmer over medium heat, stirring regularly. Cover, turn off the heat, and let steep for 20 minutes. Meanwhile, soak the gelatin sheets in a bowl of cold water.

Step 2

In a large bowl, whisk the whole eggs, egg yolks, and sugar until pale and fluffy, about 3 minutes. Pour the warm coconut milk in a thin stream over the egg-sugar mixture while whisking constantly to avoid cooking the eggs. Strain everything through a fine sieve to remove the shredded coconut pieces and achieve a silky texture.

Step 3

Pour the mixture back into the cleaned saucepan and cook over low heat, stirring constantly with a wooden spoon. The cream is ready when it coats the spoon (about 83°C). Do not let it boil, or the eggs will curdle. Remove immediately from the heat. Add the drained gelatin and stir until fully dissolved. Blend with an immersion blender to smooth.

Step 4

Divide the cream among 6 ramekins, filling them three-quarters full. Gently tap each ramekin on the work surface to bring any air bubbles to the surface. Refrigerate for at least 4 hours, ideally overnight. The creams must be fully set before adding the coulis.

Step 5

Prepare the exotic fruit coulis. Cut the passion fruits in half and scoop out the pulp with seeds. Peel the mango and blend it with the passion fruit pulp and a tablespoon of sugar. Strain through a sieve if you prefer a seedless coulis. Keep chilled.

Step 6

Just before serving, dry-toast 30 g of shredded coconut in a non-stick pan until lightly golden. Remove the ramekins from the refrigerator, pour a generous spoonful of exotic coulis over each cream. Sprinkle with toasted coconut and a pinch of sea salt. Serve well chilled. The cream’s sweetness contrasts beautifully with the coulis’s acidity and the toasted coconut’s crunch.