Creme Fraiche Coconut Bavarians

• 1 1/2 tablespoons gelatin
• 4 tablespoons coconut milk
• 1 (14 ounce) can sweetened condensed milk
• 1 cup coconut milk
• 1/2 cup sugar
• 4 egg yolks
• 1 creme fraiche, Alouette Cuisine
• 7 ounces shredded coconut (toasted if you prefer)

1. Combine gelatin with 4 tablespoons coconut milk to bloom.
2. Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat.
3. Whisk sugar and egg yolks well.
4. Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking.
5. Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes.
6. Remove from heat and add gelatin.
7. Pour entire mixture into a bowl and refrigerate until mixture begins to gel.
8. In a separate bowl whip Alouette Cuisine Creme Fraiche to a soft peak.
9. When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Creme Fraiche and immediately pour into your desired molds.
10. Refrigerate overnight.
11. To serve, remove from mold and cover the Bavarians with the shredded coconut.
12. Visit http://tintin.consumer.alouettecheese.com/recipes/#creme-fraiche-coconut-bavarians.

gelatin, coconut milk, condensed milk, coconut milk, sugar, egg yolks, creme fraiche, coconut

Taken from www.food.com/recipe/creme-fraiche-coconut-bavarians-469749 (may not work)