Kaiyaki-misu with a Caribbean Twist

Ingredients

In this adaptation, the traditional Japanese flavors of matcha and red bean paste are replaced with the tropical flavors of coconut and rum. The crepes are infused with coconut, and the filling is made with mascarpone cheese, sweetened condensed milk, and coconut cream. These changes give the dish a distinct Caribbean twist, capturing the essence of the United States Virgin Islands. We alse have the original recipe for Kaiyaki-misu, so you can check it out.

• For the crepes: For the crepes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 large eggs 2 large eggs
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Additional butter for greasing the pan Additional butter for greasing the pan
• For the filling: For the filling:
• 8 ounces (225g) mascarpone cheese 8 ounces (225g) mascarpone cheese
• 1/2 cup (120ml) sweetened condensed milk 1/2 cup (120ml) sweetened condensed milk
• 1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream
• 2 tablespoons (30ml) rum 2 tablespoons (30ml) rum
• For garnish: For garnish:
• 1/4 cup (20g) toasted coconut flakes 1/4 cup (20g) toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 16g
• Carbohydrates (total, sugars): 35g, 18g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, and salt for the crepes.
2. 2.
   In a separate bowl, whisk together the coconut milk, water, eggs, melted butter, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and well combined.
4. 4.
   Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter.
5. 5.
   Pour 1/4 cup of the crepe batter into the pan, swirling it around to evenly coat the bottom.
6. 6.
   Cook the crepe for about 2 minutes, until the edges start to brown. Flip and cook for an additional 1-2 minutes.
7. 7.
   Repeat with the remaining batter, stacking the cooked crepes on a plate and setting them aside to cool.
8. 8.
   In a mixing bowl, combine the mascarpone cheese, sweetened condensed milk, coconut cream, and rum. Whisk until smooth and creamy.
9. 9.
   To assemble the Kaiyaki-misu, place a crepe on a serving plate and spread a thin layer of the filling over it.
10. 10.
    Repeat the process, layering the crepes and filling until all the crepes are used, finishing with a layer of filling on top.
11. 11.
    Sprinkle the toasted coconut flakes over the top of the dessert.
12. 12.
    Refrigerate for at least 2 hours to allow the flavors to meld together.
13. 13.
    Serve chilled and enjoy the tropical flavors of the Caribbean.

Treat your ingredients with care...

• Coconut milk — Make sure to shake the can well before using to ensure the cream and liquid are well combined.
• Mascarpone cheese — Allow the cheese to come to room temperature before mixing it with the other filling ingredients for a smoother consistency.
• Rum — Use a high-quality rum to enhance the flavor of the dessert.

Tips & Tricks

• If you prefer a stronger rum flavor, you can increase the amount of rum in the filling.
• To save time, you can make the crepes in advance and store them in an airtight container until ready to assemble.
• For an extra touch of tropical flavor, you can add a squeeze of lime juice to the filling.

Serving advice

Serve the Kaiyaki-misu chilled for the best taste and texture. It can be enjoyed as a refreshing dessert after a Caribbean-inspired meal or as a delightful treat on its own.

Presentation advice

To enhance the presentation, you can dust the top of the Kaiyaki-misu with a sprinkle of cocoa powder or garnish it with a fresh mint leaf.