Floating Island with Coconut Milk Recipe

Separate the egg whites from the yolks.

Butter 4 small ramekins. Whip the egg whites until stiff, starting with 1 tablespoon of light brown sugar, then gradually add the other 2 tablespoons. When the meringue is firm, fill each ramekin to 2/3 full. Cook in the microwave for 10 to 15 seconds. Then unmold using the tip of a knife and place the islands on a towel. Let cool and refrigerate.

In a saucepan, heat the coconut milk with 100 ml of water. In a mixing bowl, whisk the egg yolks with the coconut sugar until the mixture lightens in color. Gradually pour the hot milk over it in a thin stream while continuously stirring. Return this mixture to the saucepan and heat over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Your coconut milk custard is ready! Let it cool and place it in the refrigerator.

In a hot pan, toast the almonds for a few seconds without stopping to stir. Let them cool, then chop them using a knife.

When ready to serve, divide the coconut milk custard into 4 ramekins, place a meringue on top, drizzle with agave syrup, and sprinkle with chopped almonds.

To finish, a tasty tip: if you don't have a microwave, you can poach the egg whites for 1 to 2 minutes on each side in just barely simmering water.