Hands-on Time
25 Mins
Total Time
8 Hours 25 Mins
Yield
Makes about 2 1/4 cups

How to Make It

Grate zest from orange to equal 2 tsp. Peel and section orange; chop segments. Place orange and pineapple in a strainer, and drain. Whisk together sugar, cornstarch, and salt in a 3-qt. saucepan. Whisk in cream and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and coconut extract. Stir in orange-pineapple mixture, coconut, and orange zest. Transfer to a bowl, place plastic wrap directly on filling, and chill 8 to 48 hours.

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