I’m not generally one for custard or pudding. Not a fan of that smooth texture. I like something you can bite into.
So this one is perfect for me. The crunchy topping that you get in every bite adds just what I need. And it’s a coconut custard, and I have a weakness for all things coconut.
This is a dessert that I would recommend to anyone who loves coconut. It’s not too sweet and the chocolate popcorn adds a nice crunch.
The ingredients are simple and easy to find, which makes it perfect for those days when you don’t have time to go shopping.
This is not just a dessert, it’s also a work of art. Coconut Custard with Chocolate Popcorn & Almonds is made up of three layers: the bottom layer is made up of coconut custard mixed with chocolate popcorn and almonds, the middle layer is made up of almond milk, and the top layer is made up of whipped cream.
It is usually served in a bowl or in a ramekin. It is not too sweet because it has coconut milk, which makes it very creamy. This dessert looks like this:
– The top layer of the desert has the coconut custard, which is very creamy and tastes like caramel.
– The second layer of the dessert is made of chocolate popcorn and almonds, which are both sweet and crunchy.
– The third layer of the desert consists of whipped cream that adds more sweetness to the dish because it contains sugar.
I hope you enjoy this recipe as much as I do!
I found this recipe on a British site, so hence the milliliter measurements; I tried to convert it to the standard cups, but it works out to things such as .442 of a cup. Yeah, that’s not really helpful…So milliliter it is!
- 100ml coconut rum
- 250ml coconut milk
- 250 ml heavy cream
- 2 tsp vanilla
- 6 egg yolks
- 90g sugar
- 1 tsp powdered gelatin
First, make the coconut custard. Add the coconut rum to a pan, place it on medium heat, and reduce it by half. Once reduced, set aside to cool.
Add the cream, vanilla, and coconut milk to a pan and bring to a boil.
Meanwhile, whisk together the yolks and sugar until pale and smooth.
Measure out 50ml of the hot coconut cream mixture into a small bowl. Sprinkle the gelatin over and let sit for a few minutes to bloom. Set aside.
Whisk the remaining coconut cream into the egg and sugar mix until smooth.
Return this mixture to the pan and place over low heat, cooking and stirring until thick enough to coat the back of a spoon.
Take off the heat and stir the gelatin coconut cream into the custard. Mix in the reduced rum and pass through a sieve into a clean bowl, then set aside to cool.
Chocolate Popcorn With Almonds
- 1 tsp olive oil
- 100g popcorn kernels
- 50g roasted almonds, chopped
- 100g milk chocolate
Place a pan (with a lid) over a medium heat and add the oil. When the oil is hot, add the popcorn kernels and replace the lid.
Keep shaking the pan over the heat until there is no more popping. Spread the cooked popcorn out onto a tray, discarding any un-popped kernels.
Melt the chocolate in a double boiler, stirring until nice and smooth, then stir in the almonds.
Stir the popcorn into the chocolate until nicely coated, then spread out onto a lined tray and place in the fridge for 10 – 15 minutes to set. One set and hard, break the popcorn sheet into bite-size pieces.
Add the custard to a piping bag and pipe it into the bottom of the serving glasses. Top with the chocolate popcorn and serve.