Coupes à la crème de noix de coco
4 portions| avec croustillant grillé de biscuits Graham- Blé
- Oeuf
- Lait
- Orge
- Oeuf
- Lait
- Avoine
- Seigle
- Soya
- Sulfites
- Gluten
- Peut contenir des traces d’allergènes
- Sésame
- Poisson
- Moutarde
- Triticale
- Crustacés
- Blé
- Noix
- Arachides
We've deconstructed the classic coconut cream pie to create delicious individual servings. Layers of crunchy graham crumble and velvety smooth coconut custard are finished off with a generous toasted coconut topping.
Ingrédients
1 tasse(s)
Biscuits Graham, émiettés
(Contient: Blé Peut contenir : Orge, Oeuf, Lait, Avoine, Seigle, Soya, Sulfites, Gluten)
1 pièce(s)
Lait de coco
2 pièce(s)
Œuf
(Contient: Oeuf)
36 g
Fécule de maïs
(Peut contenir : Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
½ tasse(s)
Sucre blanc
(Peut contenir : Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame)
8 cs
Noix de coco, râpée
(Peut contenir : Poisson, Moutarde, Sulfites, Triticale, Lait, Arachides, Sésame, Noix, Oeuf, Soya, Blé, Crustacés)
237 ml
Lait
(Contient: Lait)
113 ml
Crème
(Contient: Lait)
Pas inclus dans votre livraison
¼ cc
Sel*
3 cs
Beurre non salé*
Ustensiles
Instructions
- Whisk together 1/2 cup milk, 3 tbsp cornstarch, 1 egg and 1 egg yolk in a large bowl until smooth. (TIP: To separate the yolk from the white, slightly crack the egg and use your hands to cradle the egg yolk and remove it from the white. Set aside.
- Add coconut milk, 1/3 cup sugar and 1/4 tsp salt to a large pot. Bring to a simmer over medium heat, stirring constantly, until sugar dissolves, 4-5 min.
- Slowly whisk 1/2 cup hot coconut milk mixture into the bowl with milk and eggs until smooth. Pour mixture back into the pot with remaining coconut milk mixture.
- Bring to a gentle boil over medium, stirring constantly with a spatula, until custard thickens.
- Once thickened immediately remove from the heat.
- Heat a large non-stick pan over medium heat.
- When hot, add 3 tbsp butter, then swirl the pot until melted, 1 min. Stir in graham cracker crumbs and 1/4 tsp salt.
- Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat, then transfer crumble to a small bowl.
- Heat the same pan over medium-high.
- When hot, add coconut to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on coconut so it doesn't burn!)
- Transfer to another small bowl.
- Whip cream and 2 tsp sugar in a large bowl using a hand whisk or electric mixer until stiff peaks form, 1-2 min.
- Spoon 2 tbsp graham crumble into the base of a small bowl or cup. Top with 4 tbsp coconut custard, then sprinkle 1 tbsp toasted coconut over top. Repeat with 3 more bowls or cups.
- Repeat the layering process with remaining graham crumble, remaining coconut custard and remaining toasted coconut.
- Dollop whipped cream over finished cups.
- Place in the fridge to chill before serving, 30 min-1hr.
