Coconut Custard with Tapioca mixed in Pate De Fruit - The Perfect Puree of Napa Valley

Name: Coconut Custard with Tapioca mixed in Pate De Fruit - The Perfect Puree of Napa Valley
Ingredients: 900g The Perfect Purée Coconut Puree, thawed; 300g sugar; 6 sheets gelatin; 250g The Perfect Purée Prickly Pear Puree, Tamarind Puree or Mango Puree; 285g sugar; 50g glucose syrup; 3g citric in 3g lemon juice; 5g apple pectin; 150g brown sugar; 42g coconut flour; 18g salt; 250g butter, melted; 210g heavy cream; 135g egg yolks; 1200g coconut milk; 788g sorbet syrup (water, sugar and dextrose); 1g citric acid; 6g vegan sorbet stabilizer (Pregel); 6g salt; 200g The Perfect Purée Passion Fruit Concentrate, thawed; 125g sugar; 550g water; 2g salt; 15g lime juice

perfectpuree.com

For the Coconut Custard: • 900g The Perfect Purée Coconut Puree, thawed • 300g sugar • 6 sheets gelatin Method for the Coconut Custard: 1. Boil sugar and coconu

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