This year, that childhood classic, coconut cream, was the one. We had some wonderfully fresh eggs from Rowe Farms, and coconut from Better Bulk. Of course it all starts with the pastry, light and flaky – any basic recipe will do, because it’s all about the practice. The feel of when it’s right evolves with practice.
Then, a basic custard, with three eggs. About a cup of coconut. The egg whites worked nicely for a meringue, with just a hint of sugar. We sprinkled some coconut on top and baked it until it was golden and delicious. A happy celebration was had by all