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Ingredients

For the brulee:

10 each Egg yolks
1/2 cup Mango puree (see Chef Larry's Notes)
2 cups Coconut milk
2 cups Heavy cream
9 oz. Sugar
For the sugar crust:

2 tbsp. Sugar
Additional ingredients for service:

1/3 cup Coconut, shredded, toasted
1 cup Sweetened whipped cream
Fresh berries to garnish
6 - 8 Fresh orchids

Method

Combine coconut milk and cream in a saucepan, heat to a simmer. Remove from heat and let cool for 15 minutes. Place egg yolks and sugar in mixing bowl, mix using wire whisk. Add mango puree. Slowly incorporate into cooled cream. Pour mixture into brulee dishes or ramekins. Create "bain marie" by placing filled brulee dishes in a deep baking pan and adding 1 inch of water to the same pan. Bake in preheated oven at 325 degrees F for 1 hour. Remove and refrigerate.

For service, sprinkle 1 tsp. Sugar over each Mango Coconut Crème Brulee. Glaze in top broiler or with small torch. Top each with a sprinkle of toasted coconut. Garnish with sweetened whipped cream, fresh berries and a fresh orchid flower.

Makes 6-8 Servings

Chef Larry's Notes:

Mango puree is made with fresh mango, sugar and a splash of orange juice. Place ingredients in a blender and puree until thick and smooth.