Tropical Hibiscus Mousse Coconut Pots with Macadamia Crust

Allergens

Nuts (macadamia nuts), Eggs, Dairy (coconut milk, heavy cream)

Ingredients

• 1 cup dried hibiscus flowers 1 1/4 cups coconut milk 1/2 cup sugar 3 large egg yolks 2 tbsp cornstarch 1/4 tsp salt 1 tsp pure vanilla extract 1 1/2 cups heavy cream 1 1/2 cups sweetened shredded coconut 1 cup macadamia nuts, finely chopped 1/4 cup unsalted butter, melted 1 tbsp brown sugar

Instructions

1. Step 1: Begin by preparing the hibiscus infused coconut milk. In a saucepan, combine dried hibiscus flowers and coconut milk. Bring to a simmer and let steep for 10 minutes. Strain the mixture into a bowl, discard the flowers, and let cool. Step 2: In another saucepan, whisk together sugar, egg yolks, cornstarch, and salt until smooth. Gradually pour half of the cooled hibiscus infused coconut milk into the mixture, whisking constantly to avoid curdling. Return this mixture to the remaining coconut milk in the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to boil. Remove from heat and stir in vanilla extract. Step 3: Preheat oven to 350°F (175°C). In a bowl, combine chopped macadamia nuts, brown sugar, and melted butter. Divide this mixture evenly among six ramekins or dessert dishes, pressing gently to form a crust. Step 4: Whip heavy cream until stiff peaks form. Gently fold half of the whipped cream into the hibiscus pudding. Spoon this mixture over the macadamia nut crust in each dish, then top with the remaining whipped cream. Step 5: Chill the desserts for at least 2 hours or until set. To serve, garnish with toasted coconut flakes and a sprig of fresh mint.

Chef’s Insight

To achieve the perfect texture for the hibiscus pudding, cook it over medium heat and stir constantly to prevent lumps or scorching.

Notes

This recipe requires some advanced techniques like making a custard and whipping cream to stiff peaks.