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Coconut custard stacks with macerated strawberries
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Wow your guests with simple coconut custard stacks with butternut biscuits and fresh strawberries.
Ingredients:
  • 80ml (1/3 cup) Grand Marnier liqueur
  • 1 orange, zested, juiced (you will need 80ml juice)
  • 250g strawberries, hulled, sliced
  • 300ml double cream
  • 80ml (1/3 cup) coconut cream
  • 200g Double Thick Custard French Vanilla
  • 250g pkt Arnott’s butternut snap biscuits
Instructions:
  • Prepare six 125ml (1⁄2 cup) dariole moulds by greasing the base and sides and lining them with baking paper.
  • Mix together 1⁄4 cup Grand Marnier and 1⁄4 cup orange juice in a small bowl. In another bowl, combine orange zest, strawberry, the rest of the Grand Marnier, and the rest of the orange juice. Toss well to coat, then chill in the fridge to macerate.
  • Whisk the cream in a large bowl using a balloon whisk until soft peaks form. Then, add the coconut cream and custard, and continue whisking until thick and well combined.
  • Immerse 6 butternut biscuits in the Grand Marnier mixture and place at the base of each mould. Add a dollop of cream mixture on top. Layer again with biscuits, Grand Marnier mixture, and cream mixture, ending with a biscuit layer. Lightly tap the moulds on the counter to release any air bubbles. Transfer to a tray. Chill in the fridge for 8 hours or overnight until firm.
  • Gently invert the molds onto plates, peel off the parchment paper. Garnish with macerated strawberries and a light drizzle of the sweet liquid.

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