Teage Ezard’s Toasted Coconut Parfait, Spiced Pineapple Kaffir Lime Syrup

Name: Toasted Coconut Parfait, Spiced Pineapple Kaffir Lime Syrup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Fusion
Ingredients: 8 egg yolks; 210 g caster sugar; 75 ml water; 500 ml coconut milk; 90 g threaded coconut (see tips); 250 ml soft whipped cream; 1/2 medium pineapple; 300 g caster sugar; 50 ml water; 250 g threaded coconut (see tips); 150 g icing sugar; 1 medium pineapple (cut the skin of and remove all cores); 1 stick of lemongrass (bruised and roughly chopped); 50 g ginger; 10 g Sichuan pepper; 800 ml water; 300 g sugar

Teage Ezardʼs Toasted Coconut Parfait, Spiced Pineapple Kaffir Lime Syrup recipe tastes incredible. See ingredients & method below.

Pineapple and lime is the South East Asian equivalent to peaches and cream.

Here we match the two in a frozen ice cream and a syrup.... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Malbec

Toasted Coconut Parfait, Spiced Pineapple Kaffir Lime Syrup

Ingredients

Coconut Parfait

8 egg yolks
210 g caster sugar
75 ml water
500 ml coconut milk
90 g threaded coconut (see tips)
250 ml soft whipped cream

Pineapple Caramel

1/2 medium pineapple
300 g caster sugar
50 ml water

Toasted Coconut

250 g threaded coconut (see tips)
150 g icing sugar

Poached Pineapple

1 medium pineapple (cut the skin of and remove all cores)
1 stick of lemongrass (bruised and roughly chopped)
50 g ginger
10 g Sichuan pepper
800 ml water
300 g sugar

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Method

Tips

You will need to allow extra time for freezing the parfait and for the toasted coconut to cool.

Coconut Parfait

Soft whip the 250 ml of cream and store in the fridge until needed.
Add the threaded coconut to the 500 ml of coconut milk in a pot and reduce to 250mL, strain the coconut milk and reserve on the side until needed.
Whisk egg yolks in a stand mixer until creamed and pale, meanwhile, combine caster sugar and water together and boil until it reaches 118°C. Be sure to use a thermometer and be exact. Then, while the egg yolks are still whisking slowly, pour the sugar into the egg yolks and continue to whisk until cool.
When cool, pour in the coconut milk and whisk for a further 2-3 minutes then transfer the mixture to a large bowl and fold in the soft whipped cream. Pour mixture into lined moulds and place in freezer until set.

Pineapple Caramel

Peel the pineapples and blitz them in a blender and pass through a fine sieve, keeping all the juice.
Place the sugar and water in a pot and place over a medium heat for 5 minutes or until it turns to a golden caramel.
Then add the pineapple juice and continue to boil for a further 10 minutes until reduced by a quarter, pass again and store in an air tight container until ready to use.

Toasted Coconut

Place the threaded coconut on to an oven tray and cook in a 160°C for 10-12 minutes, checking every 3 minutes to ensure even colour. When the coconut is golden brown, place in a large bowl and allow to cool until cold.
Sieve the icing sugar into a bowl, then place the cold coconut and icing sugar into a food processor and blitz for 3 minutes until all combined. Store in an airtight container until ready to use.

Poached Pineapple

Peel the pineapples and cut them in half and half again.
Remove the core, then cut the pineapple into 2 cm slices on an angle to form a point shape.
Cut the lemongrass and ginger roughly and place in the water and sugar mix, bring to the boil. Add pepper, then the pineapple and cook very slowly for 25 minutes until soft.
Store in syrup in garnish container until ready to use.

To Serve

On an oval plate, place a tablespoon of the pineapple sauce in the middle of the plate, then using a spoon, mark a line through the sauce.
Remove a parfait from the freezer and roll it in the coconut coating and place to the right of the sauce, then to the right of the sauce place three pieces of cooked pineapple stacked on top of each other, and serve.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Teage Ezard’s Toasted Coconut Parfait, Spiced Pineapple Kaffir Lime Syrup

Teage Ezardʼs Toasted Coconut Parfait, Spiced Pineapple Kaffir Lime Syrup recipe tastes incredible. See ingredients & method below.

Pineapple and lime is the South East Asian equivalent to peaches and cream.

Here we match the two in a frozen ice cream and a syrup.... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Malbec

Ingredients

Coconut Parfait

8 egg yolks
210 g caster sugar
75 ml water
500 ml coconut milk
90 g threaded coconut (see tips)
250 ml soft whipped cream

Pineapple Caramel

1/2 medium pineapple
300 g caster sugar
50 ml water

Toasted Coconut

250 g threaded coconut (see tips)
150 g icing sugar

Poached Pineapple

1 medium pineapple (cut the skin of and remove all cores)
1 stick of lemongrass (bruised and roughly chopped)
50 g ginger
10 g Sichuan pepper
800 ml water
300 g sugar

Method

You will need to allow extra time for freezing the parfait and for the toasted coconut to cool.

Coconut Parfait

Soft whip the 250 ml of cream and store in the fridge until needed.
Add the threaded coconut to the 500 ml of coconut milk in a pot and reduce to 250mL, strain the coconut milk and reserve on the side until needed.
Whisk egg yolks in a stand mixer until creamed and pale, meanwhile, combine caster sugar and water together and boil until it reaches 118°C. Be sure to use a thermometer and be exact. Then, while the egg yolks are still whisking slowly, pour the sugar into the egg yolks and continue to whisk until cool.
When cool, pour in the coconut milk and whisk for a further 2-3 minutes then transfer the mixture to a large bowl and fold in the soft whipped cream. Pour mixture into lined moulds and place in freezer until set.

Pineapple Caramel

Peel the pineapples and blitz them in a blender and pass through a fine sieve, keeping all the juice.
Place the sugar and water in a pot and place over a medium heat for 5 minutes or until it turns to a golden caramel.
Then add the pineapple juice and continue to boil for a further 10 minutes until reduced by a quarter, pass again and store in an air tight container until ready to use.

Toasted Coconut

Place the threaded coconut on to an oven tray and cook in a 160°C for 10-12 minutes, checking every 3 minutes to ensure even colour. When the coconut is golden brown, place in a large bowl and allow to cool until cold.
Sieve the icing sugar into a bowl, then place the cold coconut and icing sugar into a food processor and blitz for 3 minutes until all combined. Store in an airtight container until ready to use.

Poached Pineapple

Peel the pineapples and cut them in half and half again.
Remove the core, then cut the pineapple into 2 cm slices on an angle to form a point shape.
Cut the lemongrass and ginger roughly and place in the water and sugar mix, bring to the boil. Add pepper, then the pineapple and cook very slowly for 25 minutes until soft.
Store in syrup in garnish container until ready to use.

To Serve

On an oval plate, place a tablespoon of the pineapple sauce in the middle of the plate, then using a spoon, mark a line through the sauce.
Remove a parfait from the freezer and roll it in the coconut coating and place to the right of the sauce, then to the right of the sauce place three pieces of cooked pineapple stacked on top of each other, and serve.

Tips

Thicker and longer than desiccated coconut, threaded coconut has a soft, succulent texture and is full of irresistible fresh coconut flavour and aroma.