Coconut anglaise (see below)
1 Tbs. toasted coconut flakes (see below)
1 oz. half-and-half
1 oz. Stoli Vanil Vodka
1 oz. Malibu Rum
3/4 oz. Frangelico Hazelnut Liqueur
3/4 oz. Godiva White Chocolate Liqueur
1 strawberry, for garnish
Dip martini glass rim in coconut anglaise, then coconut flakes. Add liquid ingredients into a cocktail shaker with ice. Shake until frothy. Strain into glass. Garnish with strawberry.
Coconut Anglaise
1 cup milk
1/4 cup shredded coconut
4 yolks
4 Tbs. Granulated sugar
1/2 tsp vanilla extract
Bring cream and coconut to a boil. Set aside and allow to steep for 30 minutes. Strain out and discard the coconut. Place cream back on the stove and bring to a boil.
Whisk the yolks and sugar together, pour a little of the hot liquid over the yolks and whisk to combine, pour this back into the saucepot and stir continuously with a wooden spoon until the mixture reaches 183F and coats the back of the spoon.
Immediately remove from heat, strain and place into a bowl over an ice-bath to stop the cooking
process.Add Vanilla. Chill. Refrigerate for up to 5 days, do not freeze.
Toasted coconut
1/2 cup coconut flakes
Preheat the oven to 350 F. Spread coconut flakes on a cookie sheet or metal baking pan. Heat flakes for three to five minutes until light golden brown. Remove from the oven and allow to cool.
