Layered Toasted-Coconut Puddings With Red Fruit Purée and Coconut Cream Recipe

Ingredients (36)

• For the Coconut Pudding:
• 100 grams coconut flour (see note)
• 100 grams unsweetened shredded coconut
• 400 grams coconut milk
• 500 grams coconut water
• 250 grams sweetened condensed milk
• 4.5 grams salt
• 4 large egg yolks
• 113 grams unsalted butter, cubed
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• For the Coconut Simple Syrup:
• 500 grams coconut water
• 500 grams coconut sugar (see note)
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• For the "Cocoa-Nut" Syrup:
• 400 grams Coconut Simple Syrup
• 50 grams black cocoa powder
• 1.5 grams salt
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• For the "Cocoa-Nuts":
• 175 grams coconut flakes
• 150 grams "Cocoa-Nut" Syrup
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• For the Red Fruit Pudding:
• 500 grams Coconut Simple Syrup
• 800 grams washed and sliced rhubarb
• 450 grams washed, hulled, and sliced strawberries
• 200 grams washed raspberries
• 5 grams salt
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• For the Coconut-Buttermilk Mousse:
• 130 grams sweetened condensed milk
• 400 grams coconut milk
• 5.2 grams silver sheet gelatin (2 sheets), cut in half (see note)
• 400 grams room-temperature buttermilk
• 3 grams salt