Virgin Island's Twist on Bonèt

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.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large eggs 4 large eggs
• 1/4 cup (60ml) dark rum 1/4 cup (60ml) dark rum
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar (for caramel sauce) 1/2 cup (100g) granulated sugar (for caramel sauce)
• 1/4 cup (60ml) water (for caramel sauce) 1/4 cup (60ml) water (for caramel sauce)
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

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.