YIELD: 6 servings
1 can (20 oz.) pineapple slices, reserve liquid
2 Tbsps. water
1/3 cup plus ½ cup sugar
3 large eggs
1 large egg white
1 cup coconut milk
1 tsp. coconut rum (optional)
1 ½ tsps. vanilla extract, divided
1/8 tsp. salt
1 cup heavy whipping cream
1. Combine pineapple juice, water and 1/3 cup sugar in small sauce pan. Cook over medium-high heat until sugar dissolves. Stir frequently and cook until golden. Immediately pour into 6 (6 oz.) ramekins or custard cups, coated with nonstick cooking spray. Add 1 pineapple slice to bottom of each ramekin.
2. Whisk eggs, ½ cup sugar, coconut milk, 1 tsp. vanilla extract, rum and salt in large bowl. Divide egg mixture evenly in prepared ramekins. Place ramekins in a 13x9” baking pan; add hot water to depth of 1 inch. Bake at 325°F for 50 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan; cover and chill for 4 hours.
3. Whisk cream, 2 Tbsps. reserved pineapple juice, and remaining vanilla extract in large bowl until soft peaks form.
4. Remove custard onto plate by loosening the edges with a knife. Place dessert plate on top of each ramekin and invert onto pate. Garnish with Chantilly cream.
Photo and recipe: Dole