Coconut Blossom Dark Chocolate Custard Recipe




Pineapple Curd

  • 185g Granulated Sugar
  • 150g Pineapple Puree
  • 150g Butter
  • 135g Eggs
  • 5g Gelatin Sheets

Coconut Blossom Pudding

Brown Rice Pudding

  • 320g Whole Milk
  • 290g Water
  • 110g Uncooked Brown Rice
  • 90g Granulated Sugar
  • 65g Heavy Cream
  • 40g Eggs
  • 15g Vanilla Extract
  • 10g Butter
  • 1g Salt
  • 1g Cinnamon


Pineapple Curd

  1. Bring sugar and heavy cream to boil.
  2. Temper egg yolks in and cook until it reaches an anglaise consistency.
  3. Strain mixture, while hot, over organic coconut blossom sweetened dark chocolate. Let it sit for 1 minute then emulsify.
  4. Place plastic directly onto the surface to prevent skin from forming.

Brown Rice Pudding

  1. Rinse and strain rice well in cold water.
  2. Whisk heavy cream and eggs together, set aside.
  3. Bring water to a boil and stir in the rice. Simmer until liquid is soaked up, stirring occasionally.
  4. Add sugar, milk, cinnamon and salt. Cook over medium heat until thick, stirring consistently.
  5. Temper in egg mixture and cook until slightly thickened (2-3 more minutes).
  6. Remove from heat and stir in vanilla extract and butter.