Crème Fraiche Coconut Bavarians

Combine gelatin with 4 Tbsp. coconut milk to bloom.

4 min

Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat.

4 min

Whisk sugar and egg yolks well.

4 min

Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking.

4 min

Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes.

4 min

Remove from heat and add gelatin.

4 min

Pour entire mixture into a bowl and refrigerate until mixture begins to gel.

4 min

In a separate bowl whip Alouette Cuisine Crme Fraiche to a soft peak.

4 min

When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Crme Fraiche and immediately pour into your desired molds.

4 min

Refrigerate overnight.

4 min

To serve, remove from mold and cover the Bavarians with the shredded coconut.

4 min