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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Great with Pina Colada Cupcakes Ingredients:
6 large egg yolks |
1 cup sugar |
1/2 cup coconut milk |
2 teaspoons coconut extract (or to taste) |
1 lb unsalted butter, cut into tablespoons, softened at room temp |
4 cups coconut, toasted (fresh or dried) |
Directions:
1. Put the yolks in the bowl of an electric mixer fitted with a whisk attachment.
2. In a small saucepan, combine the sugar and coconut milk.
3. Stir to combine and then bring to a boil.
4. As the mixture heats, begin whipping the eggs on high speed.
5. Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238 degrees F on a candy thermometer).
6. Remove the mixture from the heat.
7. Stop the mixer and pour a small amount of the syrup into the egg yolks.
8. Quickly beat on high again.
9. Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.).
10. Continue beating until the mixture is cool.
11. Add the coconut extract.
12. With the mixer on medium speed, begin beating in the butter 1 or 2 tablespoons at a time.
13. When the butter is completely incorporated, scrape down the sides of the bowl and beat for another 1 minute.
14. *All credit goes to Kay Cabrera, a freelance Pastry Chef for the recipe. (Its so good!).
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