Coconut

Featured Recipe

Butterscotch Pudding with Blood Orange Gelee and Coconut Cream Yield: 6 Servings Source: Susan Walter, Chef

•	2 cups whole milk
•	1 cup heavy cream
•	1/4 cup corn starch
•	4 egg yolks
•	3/4 cup brown sugar
•	1/2 tsp. kosher salt
•	4 tbsp. unsalted butter
•	1 tsp. vanilla extract
Method:
1.	In a 1 1/2 qt. saucepan, heat 1 1/2 cups milk and cream until bubbles form around the edges, about 160°F.
2.	Place remaining 1/2 cup milk and cornstarch in a cup or small bowl and whisk together.
3.	Whisk egg yolks into the milk-cornstarch mixture, then the brown sugar. Add the salt. Reserve.
4.	Remove about 1/2 cup of the hot milk mixture and whisk into the egg mixture. Whisk. Add another 1/2 cup and whisk in.
5.	Return to the saucepan, stirring until thickened, about 180°F.
6.	Pour through a strainer into a clean bowl. Stir in vanilla and butter. Pour about 1/2 cup into a 8 oz. glass and chill for 4 hours.
Blood Orange Gelee:
•	1 1/4 tsp. gelatin
•	1/2 cup water
•	3/4 cup The Perfect Purée Blood Orange Concentrate,  thawed
Method:
1.	Soften gelatin in 1/4 cup water. Heat 1/4 cup Blood Orange Concentrate.
2.	Stir softened gelatin into hot Blood Orange Concentrate. Stir carefully to completely dissolve gelatin.
3.	Add remaining 1/4 cup water. Stir in remaining Blood Orange Concentrate.
4.	Mix well. Pour about 1/2-inch gelee over butterscotch. Chill about 4 hours.
Coconut Cream:
•	1 cup heavy cream
•	1 cup The Perfect Purée Coconut,  thawed
•	1 tbsp. rum
Method:
1.	Whip cream to soft peaks
2.	Fold in Coconut puree and rum. Pipe onto top of chilled Blood Orange Gelee and serve immediately.