Coconut Cream

• 9 tablespoons (126g) unsalted butter
• 1/2 cup (100g) sugar
• 1/2 cup (112g) canned coconut milk
• 8 large egg yolks
• 3/4 teaspoon powdered gelatin (or 3.3g sheet gelatin; see page 276)
• 1/4 teaspoon powderedgelatin (or 1.12g sheet gelatin; see page 276)
• 2 tablespoons (30g) Malibu coconut rum
• Scant 1/3 cup (75g) heavy cream
• 1/2 cup plus 1 tablespoon (150g) coconut curd

1. Set up an ice bath in a large bowl.
2. Combine the butter, sugar, and coconut milk in a saucepan over medium heat.
3. Bring to a boil.
4. Meanwhile, whisk the egg yolks in a bowl.
5. Slowly pour half the hot coconut mixture over the yolks, whisking as you pour, to temper the yolks.
6. Return the entire mixture to the saucepan and bring to a quick boil, whisking constantly.
7. Sprinkle the gelatin over the surface, then whisk for at least 1 minute to dissolve the gelatin.
8. Strain the curd into a medium bowl and mix with an immersion blender.
9. Press a piece of plastic wrap on the surface of the curd and chill completely in the ice bath.
10. Sprinkle the gelatin over the rum in a small glass bowl or a cup.
11. Let sit for at least 1 minute.
12. Microwave for 30 seconds or heat gently in a small saucepan until melted.
13. Whip the cream to stiff peaks in a medium bowl.
14. Whisk the gelatin into the whipped cream.
15. Add the coconut curd and fold together gently but thoroughly.
16. Cover with plastic wrap and chill for at least 2 hours before serving.

butter, sugar, coconut milk, egg yolks, powdered gelatin, powderedgelatin, malibu coconut rum, heavy cream, coconut curd

Taken from www.epicurious.com/recipes/food/views/coconut-cream-376903 (may not work)