Coconut Cream Dessert that Kills any Summer Diet Plans

Coconut Cream Dessert that Kills any Summer Diet Plans

I had a hankering for coconut.  I don’t usually use the word hankering, but I had one.  I have made coconut macaroons and coconut macaroon brownies before, but that wasn’t going to cure my hankering.  I think a hankering is the same thing as a craving, it just sounds more rustic.  I looked around and found several cream, custard recipes on the internet that involved coconut and was off to discover a variation of my own that would work for what I had a taste for!

Here is a basic custard recipe from Cooks.com http://www.cooks.com/rec/doc/0,1615,154190-252201,00.html

I pretty much made a vanilla custard and added toasted coconut, some rum and then poured it over a pretzel crust-there I go again!  The mix of the sweet and salty with the smooth, sweet, cool custard was just what I was looking for! Not too heavy, not overly sweet.

It was soooooo very yummy especially after it was chilled!  And the custard filling was great warm too.

Pretzel Crust (you could use a graham cracker crust for the bottom too!)

1 1/2 cups of crushed pretzels

2/3 cup of melted butter

4 1/2 Tbsp of sugar

Spread in a 9 x 9 pan and bake for 10 minutes at 350 degrees.

Filling:

1/2 cup sugar

1/4 cup cornstarch

2 cups whole milk or cream

4 egg yolks

3 tablespoons butter

1 ¼ cup sweetened toasted flaked coconut

1 1/2 teaspoons vanilla extract

1 Tbsp (or more) your favorite rum

Combine sugar and cornstarch in a heavy saucepan. Whisk together milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Make sure you get to the bottom of the pan with your whisk.  I start with a spatula and then to a whisk. Boil 1 minute; remove from heat.

Stir in butter, 1 cup toasted coconut, vanilla and rum.  Place plastic wrap directly on filling in pan this keeps a film from forming on top; let stand 30 minutes. Pour custard mixture into prepared crust, sprinkle more toasted coconut on for decoration.  Cover and chill 30 minutes or until set.

At this time you can top entire dessert with whipped topping and garnish with more toasted coconut or you can just cut and serve dessert with whipped topping on the side.  You can see below that I didn’t need whipped topping.

Enjoy!!

Have you ever had a hankering for coconut?  I’m weird :)

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 35 other followers

%d bloggers like this: