Passion Fruit-Raspberry Custard with Toasted Coconut
By Nicole Henderson Auger

(Serves 8)

1 Cup Unsweetened Coconut

8 Passion Fruit

½ C Fresh Raspberries

¾ C Heavy Cream

4 Large Egg Yolks, lightly beaten

¼ C Sugar

To toast the coconut, spread on a baking sheet and heat in a 350 degree oven for 10 minutes or until golden brown and slightly crunchy.

Cut the passion fruit and scoop out the flesh. Press through a sieve and disregard the solids. Mash the raspberries and also press through a sieve, disregarding the solids.

Bring the cream to a boil and then set aside.

Combine egg yolks and sugar in a heatproof bowl. Place the bowl over a pot of simmering water and whisk together about 5 minutes. Add the cream, passion fruit juice, and raspberry juice. Stir constantly for about 10 minutes.