Coconut, almond and chocolate combine in a holiday homage to my culinary progenitor.
One of my first Donna Kelly family recipe experiences was her famous Joy to the World Balls, the homespun Christmas candy that is an annual highlight in the Kelly calendar. It was during the first Christmas we got to spend together, post-reunion, once I finally had the honor of being introduced to the rest of her (our) fabulous family. Do try making these in their original form, if you’re looking for a unique holiday confection! This year, I decided to try making the flavor combination in a custard form, using coconut milk and honey. Consider it an homage to the original – well worth trying whether you follow dairy-free or paleo guidelines or not.
ALMOND JOY TO THE WORLD CUSTARD
14 ounce can coconut milk (full fat)
3 tablespoons honey
1 teaspoon almond extract
4 ounces dark chocolate, shaved into curls
1/4 cup sliced almonds
1/4 cup unsweetened shredded coconut
Whisk eggs together. In a double boiler (metal or glass bowl over a smaller saucepan with about two inches of water – making sure the water doesn’t touch the bottom of the bowl on top), heat coconut milk, honey, and almond extract over low heat. Bring to a simmer. Add one ladleful of the coconut milk mixture to the eggs and whisk until well combined. Repeat a few more times, one ladle at a time, whisking continuously. Add the now-tempered eggs into the bowl with the rest of the coconut milk. Continue cooking while whisking until mixture thickens enough to coat the back of a spoon. You have achieved nappé. Continue whisking another ten minutes or so to thicken a bit more if desired (I recommend it), then pour into 4 ramekins and chill. Top with chocolate shavings, almonds and coconut just before serving.
— posted by Anne