Virgin Island's Twist on Bonèt

Recipe

Virgin Island's Twist on Bonèt

Caribbean Delight: Coconut and Rum Bonèt

4.7 out of 5

Indulge in the flavors of the Caribbean with this Virgin Island's twist on the classic Italian dessert, Bonèt. This creamy and luscious dessert combines the richness of coconut and the warmth of rum, creating a tropical delight that will transport your taste buds to the sunny shores of the United States Virgin Islands.

Jan Dec
Dessert› Bonèt
European cuisine› Mediterranean cuisine› Italian cuisine
Cuisine of the Americas› Caribbean cuisine› Cuisine of the United States Virgin Islands

Preparation time

20 minutes

Cooking time

50-60 minutes

Total time

5 hours (including chilling time)

Yields

6 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Nut-free, Soy-free, Alcohol-free (if rum is omitted)

Allergens

Eggs, Dairy

Not suitable for

Vegan, Dairy-free, Egg-free

Ingredients

In this Virgin Island's adaptation, the traditional Italian Bonèt is transformed into a tropical delight by incorporating coconut milk and dark rum. These ingredients add a distinct Caribbean flavor profile, giving the dessert a unique twist that sets it apart from the original Italian version. We alse have the original recipe for Bonèt, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 15g, 11g
  • Carbohydrates (total, sugars): 38g, 35g
  • Protein: 7g
  • Fiber: 1g
  • Salt: 0.3g

Preparation

  1. 1.
    Preheat the oven to 325°F (160°C).
  2. 2.
    In a saucepan, heat the coconut milk and whole milk over medium heat until it begins to simmer. Remove from heat and set aside.
  3. 3.
    In a mixing bowl, whisk together the sugar, eggs, dark rum, vanilla extract, nutmeg, and salt until well combined.
  4. 4.
    Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
  5. 5.
    In a separate small saucepan, combine the sugar and water for the caramel sauce. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns golden brown.
  6. 6.
    Pour the caramel sauce into a 9-inch (23cm) round baking dish, swirling to coat the bottom evenly.
  7. 7.
    Carefully pour the custard mixture over the caramel sauce in the baking dish.
  8. 8.
    Place the baking dish in a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish.
  9. 9.
    Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
  10. 10.
    Remove the baking dish from the water bath and let it cool to room temperature.
  11. 11.
    Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
  12. 12.
    To serve, run a knife around the edges of the dish and invert it onto a serving platter. Garnish with toasted coconut flakes.

Treat your ingredients with care...

  • Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
  • Dark rum — Choose a high-quality dark rum to enhance the flavor of the dessert.

Tips & Tricks

  • For a stronger rum flavor, you can increase the amount of dark rum in the recipe.
  • To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown.
  • Serve the Bonèt chilled for the best taste and texture.

Serving advice

Serve the Coconut and Rum Bonèt chilled for a refreshing and delightful dessert experience. It pairs well with a dollop of whipped cream or a scoop of coconut ice cream.

Presentation advice

To present the Coconut and Rum Bonèt beautifully, carefully invert it onto a serving platter, allowing the caramel sauce to flow over the custard. Garnish with a sprinkle of toasted coconut flakes for an elegant touch.

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