Coconut Pots De Crème

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 cups heavy cream
• 1 vanilla bean, split in half
• 1 cup coco lopez (coconut cream)
• 2 cups fresh coconut
• 10 egg yolks

Recipe

• 1 combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. bring the cream up to a boil and reduce to a simmer. simmer the cream for 5 minutes. remove from the heat and discard the vanilla bean. in an electric mixer, beat the yolks. gradually pour the hot cream into the mixer. mix until incorporated.
• 2 strain the liquid into a pitcher. fold in the fresh coconut. place eight (3/4 cup) pot de creme cups or ramekins in a roasting pan. fill the cups or ramekins to the rim with the custard.
• 3 pour water into the roasting pan 1/2 way up the sides of the ramekins. cover the pan loosely with foil and bake @ 300 for 1 to 1 1/2 hours or until set.
• 4 remove from the pan and let the custards cool completely. place in the refrigerator and chill for 1 hour. garnish with whipped cream, chocolate shavings and espresso powder.