This coconut cream is light and fluffy, but it has a truly rich body, which comes from the coconut curd base. You can use this cream—or even the curd on its own—as a filling for tarts and top with fresh berries, mango, or papaya. Serve the leftover curd on toast or toasted brioche.

　　

Ingredients

makes about 3/4 cup

　　

For the Coconut Curd

9 tablespoons (126g) unsalted butter

　　1/2 cup (100g) sugar

　　1/2 cup (112g) canned coconut milk

　　8 large egg yolks

　　3/4 teaspoon powdered gelatin (or 3.3g sheet gelatin; see page 276)

　　

For the Coconut Cream

1/4 teaspoon powderedgelatin (or 1.12g sheet gelatin; see page 276)

　　2 tablespoons (30g) Malibu coconut rum

　　Scant 1/3 cup (75g) heavy cream

　　1/2 cup plus 1 tablespoon (150g) coconut curd

　　

For the Coconut Curd

Step 1

Set up an ice bath in a large bowl.

　　

Step 2

Combine the butter, sugar, and coconut milk in a saucepan over medium heat. Bring to a boil.

　　

Step 3

Meanwhile, whisk the egg yolks in a bowl.

　　

Step 4

Slowly pour half the hot coconut mixture over the yolks, whisking as you pour, to temper the yolks. Return the entire mixture to the saucepan and bring to a quick boil, whisking constantly. Sprinkle the gelatin over the surface, then whisk for at least 1 minute to dissolve the gelatin. Strain the curd into a medium bowl and mix with an immersion blender.

　　

Step 5

Press a piece of plastic wrap on the surface of the curd and chill completely in the ice bath.

　　

For the Coconut Cream

Step 6

Sprinkle the gelatin over the rum in a small glass bowl or a cup. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a small saucepan until melted.

　　

Step 7

Whip the cream to stiff peaks in a medium bowl. Whisk the gelatin into the whipped cream. Add the coconut curd and fold together gently but thoroughly. Cover with plastic wrap and chill for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__