Islas Flotantes de Coco (Coconut Floating Islands)

Name: Islas Flotantes de Coco (Coconut Floating Islands)
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 383 grams coconut milk; 1 Tbsp dark rum; 4 larges egg whites, at room temperature; 3 larges egg yolks, at room temperature; 118 milliliters heavy cream; 296 milliliters roasted and salted cashews, coarsely chopped; 0 teaspoons salt; 355 milliliters sugar; 79 milliliters sweetened flaked coconut; 1 teaspoons pure vanilla extract; 237 milliliters water

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

For the Floating Islands: Line baking sheet with 2 layers of paper towels.

Equipment you will use

Baking Sheet

Paper Towels

Bring coconut milk and cream to simmer over medium-low heat in large heavy-bottomed saucepan.

Ingredients you will need

Coconut Milk

Cream

Equipment you will use

Sauce Pan

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 Whites

Coconut

Sugar

Salt

Equipment you will use

Blender

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 Milk

Soup

Egg

Transfer to prepared baking sheet and refrigerate at least 30 minutes and up to 2 hours.

Equipment you will use

Baking Sheet

Strain the coconut milk mixture into bowl and wipe out saucepan.

Ingredients you will need

Coconut Milk

Equipment you will use

Sauce Pan

Bowl

Whisk eggs yolks and sugar in large bowl until very thick and pale yellow.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

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 Milk

Egg

Equipment you will use

Wooden Spoon

Sauce Pan

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

Vanilla

Sauce

Wrap

Ice

Rum

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Cooking Spray

Cashews

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Frying Pan

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

Vanilla

Syrup

Water

Equipment you will use

Candy Thermometer

Frying Pan

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 Spray

Cashews

Syrup

Equipment you will use

Baking Sheet

Spatula

Bowl

Bake crunch until deep golden and fragrant, 7 to 10 minutes.

Equipment you will use

Oven

Transfer to cooling rack and cool to room temperature, about 30 minutes.

Equipment you will use

Wire Rack

Break into pieces. Cashew crunch may be prepared up to 2 days in advance and stored at room temperature.

Ingredients you will need

Cashews

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 Sauce