130. Marshall Islands: Coconut Crème with Fresh Mango and Pineapple

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The Marshall Islands, another country I had never heard of before writing this. Which is not that strange since it has only been independent since 1986. Before that it was under American rule, but they kind of screwed up so when the inhabitants decided they were ready for independence they had to kindly agree to let the Marshallese fend for themselves. What happened you ask?… Well for starters they used Bikini island (Yes guys I know Spongebobs birthplace) as a site for testing atomic bombs. They told the inhabitants of Bikini that they had a calling from God to move away for the sake of worldpeace. For 12 years they regularly bombed the island with nuclear weapons. Nowadays you can take a trip to Bikini Islands (it’s called Nuclear Tourism, are there people who do this?).

The Marshall Islands’s economy is still very intertwined with the US economy, but that kind of makes sense being such a tiny place. The Marshallese call their own country “Jolet Jen Anij” which means “The Gifts from God” The county is made up of 29 coral atolls containing 1100 smaller islands and islets and then 5 solid isolated islands.

Things you did’t know about the Marshall Islands:

  • The Marshall Islands provides the world’s largest sanctuary for sharks, which virtually doubled the protected area for sharks worldwide.
  • The only indigenous land mammal in the Marshall Islands is the Polynesian rat.
  • The trade in copra has been important to the economy of the Marshall Islands. Copra is dried coconut meat. Once the meat of coconut has been dried to make copra, it can be ground or pressed to yield coconut oil. Copra is classed as “dangerous cargo” when in transit as it can spontaneously explode with great force when it is being transported in volume.
  • The society is matrilineal and, therefore, the land is passed down from generation to generation through the mother.
  • Before the missionaries came, all Marshallese people were tattooed. The ceremony was extending over a month, most painful and held to confer beauty and bring honor; it was a rite of passage to man or womanhood and was believed the only attribute to be carried beyond the grave; partaking of religion, it served as well to confirm ties of family and birth. Facial tattooing, intended to conceal the wrinkles of age, was reserved for chiefs – to whom was permitted the richest and most widespread adornment.

This coconut creme is an amazingly rich and delicious dessert. Perfect for a quick summer dessert!

Ingredients:

  • Coconut (Halved)
  • 4 large eggs
  • 140 gr granulated sugar
  • 40 gr cornstarch
  • 1/4 tsp salt
  • 1 can of full-fat unsweetened coconut milk
  • 1/4 cup of passionfruit juice
  • 1 tablespoon vanilla extract or 1 vanilla bean
  • Fresh Mango and Pineapple
  • Some dried mango and coconut and cranberries for garnish
  1. In a large bowl, whisk eggs, sugar, cornstarch, and salt until combined and free of lumps.
  2. Bring coconut milk to a simmer in a saucepan over medium-high heat. Slowly pour 2/3 cup of the hot coconut milk into the egg mixture, whisking briskly and constantly, to temper the eggs.
  3. Add tempered egg mixture back into coconut milk on the saucepan on the stove, whisking constantly.
  4. Continue to cook over medium to medium high heat, whisking, until mixture becomes very thick, like a pudding, and big bubbles start happening. Careful not to overdo it, though, as the eggs will cook easily, making it more dense and rubbery.
  5. Remove from heat and add the lemon juice and vanilla.
  6. Pour pastry cream through a fine mesh or sieve into a bowl. This ensures that any cooked egg solids will be removed from the final product.
  7. Poor into the halved coconut and finish with dried and fresh fruit
  8. Serve warm.

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