- Serves: 4-6
- Cook Time: 30 minutes
- Prep Time: 45 minutes
- Effort: medium
For the coconut custard
- 25 g butter, melted
- 200 g desiccated coconut
- 400 ml condensed milk
- 4 egg yolks
- 400 g full fat milk
For the cardamom biscuits
- 120 g butter, softened
- 100 g caster sugar
- 100 g plain flour
- pinches ground cardamom
- 2 egg whites
For the peppered pineapple
- 6 slices pineapples
- 150 g caster sugar
- 1 tsp black peppercorns, cracked
- 1 tbsp butter
1. Preheat the oven to 160C/gas 2. To make the coconut flans, brush the inside of 6 ramekins with butter and sprinkle 2 tablespoons of the desiccated coconut around the base and sides, to give a light coating.
2. Combine the condensed milk and egg yolks until smooth.
3. Stir in the milk and remaining desiccated coconut and mix well.
4. Fill the ramekins with the mixture and cook for 20 minutes, or until the mixture has set. Leave to cool.
5. Meanwhile, make the biscuits. Lightly butter a baking tray.
6. Cream the butter and sugar together until light and fluffy.
7. Stir in the flour and cardamom.
8. Whisk the egg whites until they form soft peaks, and fold into the biscuit batter.
9. Spoon teaspoons of the mixture onto the prepared baking tray, spread out slightly with the back of a spoon to form oval shapes. Bake for 2-3 minutes, until golden brown.
10. Leave to cool on the baking tray for one minute, before taking off the baking tray and transferring to a cooling rack.
11. To make the caramelised pineapple, heat the butter and sugar in a saucepan, over a medium heat, until the sugar has melted. Bubble for 3-4 minutes.
12. Cut the pineapple into wedges and add to the butter, together with the cracked peppecorns. Cook for a further 4-5 minutes, until caramelised.
13. Turn the custards out onto dessert plates and spoon the pineapple around. Drizzle over the juice. Serve with the cardamom biscuits.
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