Emily Luchetti
September 1998

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Recipe Summary test

Yield:
MAKES ABOUT 3 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the coconut and pecans on separate baking sheets and bake for about 7 minutes, or until golden and fragrant; let cool.

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  • In a large heavy saucepan, whisk the egg yolks with the granulated and dark brown sugars. Stir in the milk, cornstarch, salt and 1 cup of the coconut and cook over moderate heat, stirring constantly with a wooden spoon, until pudding-like, about 6 minutes. Strain the custard, pressing hard on the coconut. Discard the coconut and let the custard cool. Stir in the vanilla and refrigerate until cold.

  • Whip the cream until it holds firm peaks. Fold the cream into the custard, then fold in the chocolate, pecans and the remaining coconut.

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