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Islas Flotantes de Coco (Coconut Floating Islands)

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Islas Flotantes de Coco (Coconut Floating Islands)

Islas Flotantes de Coco (Coconut Floating Islands)

You can never have too many dessert recipes, so give Islas Flotantes de Coco (Coconut Floating Islands) a try. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 30g of fat, and a total of 480 calories. This recipe serves 8. Head to the store and pick up heavy cream, vanillan extract, water, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
For the Floating Islands: Line baking sheet with 2 layers of paper towels.
Equipment you will use
Baking SheetBaking Sheet
Paper TowelsPaper Towels
2
Bring coconut milk and cream to simmer over medium-low heat in large heavy-bottomed saucepan.
Ingredients you will need
Coconut MilkCoconut Milk
CreamCream
Equipment you will use
Sauce PanSauce Pan
3
Meanwhile, whip egg whites and salt to soft peaks at medium-high speed, about 2 minutes. With mixer running, gradually add sugar. Continue whipping until stiff, glossy peaks from, 2 to 3 minutes longer. Fold in coconut.
Ingredients you will need
Egg WhitesEgg Whites
CoconutCoconut
SugarSugar
SaltSalt
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BlenderBlender
4
Using 2 soup spoons, scoop out meringues 1 at a time into an egg-like shape and gently slide into simmering coconut milk mixture (there will be 8 total—poach in batches of 4). Poach 1 to 2 minutes, then turn over and poach for another 1 to 2 minutes. Meringues will puff slightly and firm up, then deflate as they cool.
Ingredients you will need
Coconut MilkCoconut Milk
SoupSoup
EggEgg
5
Transfer to prepared baking sheet and refrigerate at least 30 minutes and up to 2 hours.
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Baking SheetBaking Sheet
6
Strain the coconut milk mixture into bowl and wipe out saucepan.
Ingredients you will need
Coconut MilkCoconut Milk
Equipment you will use
Sauce PanSauce Pan
BowlBowl
1
Whisk eggs yolks and sugar in large bowl until very thick and pale yellow.
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Egg YolkEgg Yolk
SugarSugar
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WhiskWhisk
BowlBowl
2
Slowly pour warm coconut milk mixture into egg mixture. Return mixture to large saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened: mixture should coat the back of spoon, and, if you run a finger across it, a clear trail will be left, 3 to 5 minutes. Don’t cook mixture over 180°F—it will curdle.
Ingredients you will need
Coconut MilkCoconut Milk
EggEgg
Equipment you will use
Wooden SpoonWooden Spoon
Sauce PanSauce Pan
3
Strain sauce into bowl, then stir in rum and vanilla. Press plastic wrap directly onto sauce and refrigerate until completely chilled, about 2 hours. Alternatively, place bowl in ice bath and stir until chilled, 5 to 10 minutes.
Ingredients you will need
VanillaVanilla
SauceSauce
WrapWrap
IceIce
RumRum
Equipment you will use
Plastic WrapPlastic Wrap
BowlBowl
4
For the Cashew Crunch: Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with parchment paper and lightly coat with nonstick cooking spray.
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Cooking SprayCooking Spray
CashewsCashews
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
5
Combine sugar and 1/2 cup water in medium heavy-bottomed saucepan, stirring over medium heat until sugar dissolves. Increase heat to medium-high and boil, swirling pan occasionally, until syrup turns amber, 15 to 20 minutes. Immediately remove from heat.
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SugarSugar
SyrupSyrup
WaterWater
Equipment you will use
Sauce PanSauce Pan
Frying PanFrying Pan
6
Carefully add remaining 1/2 cup water and vanilla: mixture will bubble and sputter. Once syrup has settled, return pan to heat and cook, stirring over medium heat, until temperature reaches 230°F on candy thermometer.
Ingredients you will need
VanillaVanilla
SyrupSyrup
WaterWater
Equipment you will use
Candy ThermometerCandy Thermometer
Frying PanFrying Pan
7
In medium bowl, combine cashews and 1/4 cup of syrup. Lightly coat both sides of rubber spatula with nonstick cooking spray, then scrape out mixture onto prepared baking sheet. Flatten out into single layer.
Ingredients you will need
Cooking SprayCooking Spray
CashewsCashews
SyrupSyrup
Equipment you will use
Baking SheetBaking Sheet
SpatulaSpatula
BowlBowl
8
Bake crunch until deep golden and fragrant, 7 to 10 minutes.
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OvenOven
9
Transfer to cooling rack and cool to room temperature, about 30 minutes.
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Wire RackWire Rack
10
Break into pieces. Cashew crunch may be prepared up to 2 days in advance and stored at room temperature.
Ingredients you will need
CashewsCashews
1
Transfer remaining caramel to microwave-safe pitcher or glass liquid measuring cup. Caramel sauce may be prepared up to 2 days in advance and stored at room temperature. If it hardens, microwave for 20 to 30 seconds until it becomes liquid.
Ingredients you will need
Caramel SauceCaramel Sauce
CaramelCaramel
Equipment you will use
Measuring CupMeasuring Cup
MicrowaveMicrowave
2
Serve: Divide crème anglaise among 8 dessert plates.
3
Place a meringue on top of each pool, then top with cashew crunch and drizzle with caramel.
Ingredients you will need
CaramelCaramel
CashewsCashews
DifficultyExpert
Ready In4 hrs
Servings8
Health Score4
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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