Layered Toasted-Coconut Puddings With Red Fruit Purée and Coconut Cream Recipe

Serious Eats
Serves: 8 Save

Ingredients (36)

  • For the Coconut Pudding:
  • 100 grams coconut flour (see note)
  • 100 grams unsweetened shredded coconut
  • 400 grams coconut milk
  • 500 grams coconut water
  • 250 grams sweetened condensed milk
  • 4.5 grams salt
  • 4 large egg yolks
  • 113 grams unsalted butter, cubed
  •  
  • For the Coconut Simple Syrup:
  • 500 grams coconut water
  • 500 grams coconut sugar (see note)
  •  
  • For the "Cocoa-Nut" Syrup:
  • 400 grams Coconut Simple Syrup
  • 50 grams black cocoa powder
  • 1.5 grams salt
  •  
  • For the "Cocoa-Nuts":
  • 175 grams coconut flakes
  • 150 grams "Cocoa-Nut" Syrup
  •  
  • For the Red Fruit Pudding:
  • 500 grams Coconut Simple Syrup
  • 800 grams washed and sliced rhubarb
  • 450 grams washed, hulled, and sliced strawberries
  • 200 grams washed raspberries
  • 5 grams salt
  •  
  • For the Coconut-Buttermilk Mousse:
  • 130 grams sweetened condensed milk
  • 400 grams coconut milk
  • 5.2 grams silver sheet gelatin (2 sheets), cut in half (see note)
  • 400 grams room-temperature buttermilk
  • 3 grams salt

Directions

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Gingerbread Espresso Martini

The Bar

Ingredients (7)

  • 1 oz. Ketel One Vodka
  • 0.5 oz. Baileys Original Irish Cream
  • 1 oz. Brewed Espresso or Coffee, Cooled
  • 0.25 oz. Ginger Simple Syrup*
  • 2-4 1/2 Inch Slices Fresh Ginger, to Taste
  • 3 Espresso Beans to Garnish
  • Candy Cane Garnish
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