These are too cute and I’m excited to try this recipe. I have to agree that toasted coconut is a game-changer. My partner is from the island of Mauritius and while I was living there we had a friend who worked with us, a woman from a small village on the east coast who would gather coconuts from the trees, crack them open and scrape them then toast the flakes over the fire which imparted the most heavenly smoky caramel flavour. The whole process was very hard work for scant result but it was unbelievably delicious and I would love to have some of her toasted coconut to try for this recipe. Thanks for sharing, I always look forward to getting your newsletter recipes in my inbox!
These are too cute and I’m excited to try this recipe. I have to agree that toasted coconut is a game-changer. My partner is from the island of Mauritius and while I was living there we had a friend who worked with us, a woman from a small village on the east coast who would gather coconuts from the trees, crack them open and scrape them then toast the flakes over the fire which imparted the most heavenly smoky caramel flavour. The whole process was very hard work for scant result but it was unbelievably delicious and I would love to have some of her toasted coconut to try for this recipe. Thanks for sharing, I always look forward to getting your newsletter recipes in my inbox!
Do you think American heavy cream would be a permissible substitute for milk in the pistachio pastry cream recipe?