Coconut Pineapple Creme Caramel Recipes

PINEAPPLE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
• Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
• Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
• Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

COCONUT CREME CARAMEL

Steps:

• Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.

COCONUT PINEAPPLE CREME CARAMEL

Steps:

• Start by making the caramel. In saucepan cook the sugar and water on top of stove until it starts caramelizing, changing color. When it becomes dark golden, add the crushed pineapple carefully because it will splatter. (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.) When completely incorporated pour into a 9-inch cake pan and set aside to cool. It will appear to be very soft candy. Make custard mix by heating half and half with the coconut and the vanilla, if using the bean. Right before it starts to boil, pull off the heat and combine with the eggs, egg yolks, sugar, vanilla extract and coconut milk. Pour into cake pan that has been coated with the caramel and cook in a water bath in a 325 degree oven until it sets or feels firm (approximately 1 1/2 hours). Cool in refrigerator for 24 hours. To serve, place the serving platter on top of the cake pan and turn the custard over, lifting the pan off.

CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees F with a rack in the center.
• For the caramel: add the sugar and 3 tablespoons water to a medium saucepan over medium-high heat. Swirl the pan to wet all the sugar, but do not stir or whisk. Cook until the sugar melts and begins to bubble, swirling occasionally. It will eventually caramelize and turn golden yellow, 3 to 4 minutes.
• Continue to cook until it turns an amber color, 3 to 4 minutes. Divide the caramel between 8 ramekins, coating the bottoms and partway up the sides. Set aside to cool completely and let the caramel set.
• For the custard: Heat the cream, milk and vanilla in a medium saucepan over medium heat until slightly simmering. Remove from the heat.
• In a large bowl, whisk together the eggs, egg yolks, sugar and salt. Temper the mixture by pouring a small amount of the hot liquid into the eggs while whisking continuously. Continue to stream the milk into eggs until all the liquid has been added and thoroughly mixed. Strain through a fine-mesh sieve to ensure a perfectly smooth custard, removing any lumps or bits of cooked egg. Divide the custard base evenly among your ramekins, pouring it over the caramel.
• Put the ramekins in a large casserole dish or roasting pan. Pull out the center oven rack and place the pan on the rack. Very slowly and carefully, pour hot water into the bottom of the roasting pan until it comes about 1 inch up the sides of the ramekins. Avoid splashing water into the custards. Carefully slide in the rack and bake until the centers of custards jiggle when the ramekins are jostled, 40 to 45 minutes. If the custard is still liquid in the center and sloshes when you gently shake it, bake for an additional 2 to 3 minutes. Check often so the custards don't overbake.
• Carefully remove the ramekins from the water bath with tongs and allow to cool on the countertop before transferring to the refrigerator to cool completely.
• For the coconut tuiles: Toast 1/2 cup of the shredded coconut on a baking sheet until light golden brown, about 10 minutes. Stir after 5 minutes to ensure even coloring. Set aside to cool. Mix with the remaining 1/2 cup shredded coconut.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and creamy, 1 to 2 minutes. Add the powdered sugar and flour and mix until fully incorporated. Add the egg whites slowly, one at a time, and continue to beat until fully incorporated.
• Line a baking sheet with a silicone mat. Put a small spoonful of batter on the mat and spread thinly with a small offset spatula. Sprinkle with coconut. Repeat with the remaining batter to make 8 tuiles. Bake until the edges of the cookies are golden brown but the centers are still pale, 10 to 12 minutes. Allow to cool for 1 minute after removing from the oven. Peel up the edge of one cookie with an offset spatula and peel it off the baking sheet. While still warm, shape each cookie by curling it around the handle of a wooden spoon if desired.
• When ready to serve the creme caramels, run a small offset spatula or paring knife around the edge of each ramekin. Invert onto rimmed plates and carefully lift, allowing the excess caramel to fill the plate around the base of the custard. Garnish with a coconut tuile.