Note: There is no question that this recipe would be better with fresh coconut, but I am neither diligent nor quite patient enough. I use both dried unsweetened coconut, softened in water, and sweetened coconut for the pudding and for garnish
Yield: About 6 cups, or 8 servings
1 cup sweetened coconut
2 cups half-and-half
1 ½ cups sugar
½ teaspoon salt
2 tablespoons unflavored gelatin
1 cup cold water
1 teaspoon almond extract
2 ½ cups grated coconut (unsweetened, dried, softened in warm water, and measured after draining)
3 cups heavy cream
3 tablespoons powdered sugar
Caramel Sauce (recipe follows)
Preheat the oven to 350 degrees.
Spread ½ of the sweetened coconut on a metal baking sheet and toast it for about 5 minutes, until it is brown. Remove from the oven and reserve.
In a heavy saucepan over medium heat, bring the half-and-half to a boil. Whisk in the sugar and salt, and then transfer it to a large mixing bowl to let it cool slightly.
In a small mixing bowl, dissolve the gelatin in cold water. Whisk it into the half-and-half, and when the mixture is smooth add the almond extract and the unsweetened coconut.
Whip the cream and the powdered sugar together until stiff peaks form.
Add about a quarter of the whipped cream to the coconut mixture to lighten it, and then fold in the remaining whipped cream. Pour the mixture into a mold or a serving bowl, cover it, and refrigerate it overnight until it’s firm. Before serving, top it with the toasted coconut, and sere it with warm caramel sauce.
Yield: 1 ½ cups
2 tablespoons salted butter
1 pound light brown sugar
2 egg yolks
1 cup heavy cream
1 teaspoon salt
1 tablespoon plus 1 teaspoon vanilla extract.
In a heavy saucepan or double broiler over low heat, melt the butter, brown sugar, egg yolks, heavy cream, and salt until the sugar has dissolved. Be careful not to burn the sugar.
Remove it from the heat, stir in the vanilla, and serve the sauce warm.
Recipes from My Beverly Hills Kitchen by Alex Hitz (Knopf, 2012). To purchase, visit amazon.com