Tahitian Vanilla Tahitot with Coconut Custard
An exotic dessert infused with tropical flavors
This delightful dessert layers soft Tahitian vanilla sponge with a creamy coconut custard, perfect for indulging in tropical vibes right at home.
- 1 h 45 min
- 8
- Intermediate
Ingredients
For the Tahitian Vanilla Sponge
For the Coconut Custard
For the Tapioca Pearls
For the Assembly
Preparation
Preparing the Tahitian Vanilla Sponge
Preheat & grease
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream & combine
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually mix in milk and dry ingredients.
Preparing the Coconut Custard
Heat dairy & sugar
In a saucepan, combine coconut milk, heavy cream, and sugar. Heat gently until sugar dissolves.
Be sure to stir the custard continuously to prevent curdling.
Incorporate yolks
In a separate bowl, whisk egg yolks and cornstarch. Gradually whisk in the heated milk mixture.
Chill the custard thoroughly for a denser texture before layering.
Thicken custard
Return mixture to saucepan and cook until it thickens. Stir in coconut extract and let cool.
Cooking Process
Baking the Sponge
Pour batter into the prepared pan, smooth the top, and bake for 20–25 minutes, or until a toothpick comes out clean.
Boiling Tapioca Pearls
Boil water and add tapioca pearls. Cook until translucent, stirring occasionally, then drain.
Custard Cooling
Transfer the custard to a cool bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.
Plating & Serving
Tahitian Vanilla Tahitot with Coconut Custard
Tahitian Vanilla Tahitot with Coconut Custard
Layer & Serve
Layer slices of Tahitian vanilla sponge with coconut custard and tapioca pearls in a dessert glass, creating a trifle effect. Garnish with mint leaves and toasted coconut flakes for a tropical finish.