Baked Pink Lady® apples with coconut custard and mango coulis
Those who love an exotic favors will love this surprising dish. Warm slightly to taste
- 4 Pink Lady® apples
- 15 cl whole milk
- 1 egg
- 2 tbsp desiccated coconut
- 30 g caster sugar
- 2 tsp cornflour
- 10 cl coconut cream
- 1 mango
- Put the eggs and the sugar in a bowl and beat, and then add the cornstarch. Pour the milk and coconut cream in, while continuing to beat the mixture.
- Cut the tops off the apples and scoop out half of the flesh. Pour the custard into the apples and place them in a baking dish. Bake with the tops arranged in the dish next to the apples. Bake in an oven preheated to 200°C for 20 min
Pink Lady® top tip
Put the tops back on when the apples are cooked and sprinkle with shredded coconut. Peel the mango, remove the flesh from around the core and mix it to obtain a coulis. Serve with the baked apples once they have cooled slightly.