Coconut and Chocolate Dumplings Recipe

Coconut custard: Bring the coconut milk and coconut cream to a boil. Meanwhile, whisk the eggs with the sugar. Pour a little of the boiled milk onto the egg-sugar mixture while stirring. Pour this mixture into the milk and replace the whisk with a spatula. Cook the custard by "stirring" it, which means creating a ripple to allow the heat to distribute evenly. You know the custard is done when it coats the back of a spoon; it cooks at 85°C. Be careful not to let it boil!

The dumplings: In a mixing bowl, sift the flour with the cornstarch, add the yeast, shredded coconut, and baking soda, then mix. Add the cold butter cut into small cubes and rub it in with your fingertips. Add the egg and milk, mix using a spatula, then place the dough on a work surface and knead it to make it smooth. Shape this dough into 12 dumplings, placing a good piece of chocolate in the center of each. Prepare the syrup.

The cooking syrup: In a saucepan, combine all the ingredients and bring to a boil. Drop the dumplings in one by one into this sweet broth, cover, and let simmer on low heat for 20 minutes. Serve immediately with coconut custard.

To finish