Pineapple Custard Pavé with Coconut Flakes

Directions

1. 1

   Combine the pineapple pieces and sugar in a saucepan over medium heat. Cook for 15–20 minutes, stirring occasionally, until the fruit is soft and lightly syrupy. Remove from heat and set aside to cool.

2. 2

   In a separate saucepan, whisk together the condensed milk, whole milk, cornstarch, and egg yolks. Cook over low heat, stirring constantly, until the mixture thickens into a smooth, lump-free custard. Remove from heat and let cool slightly.

3. 3

   Gently fold the drained heavy cream into the warm custard using a spatula until fully incorporated and smooth.

4. 4

   Beat the egg whites to stiff peaks using an electric hand mixer. Using a rubber spatula, carefully fold them into the custard with slow, sweeping motions — never use a mixer at this stage — to keep the mixture light and airy.

5. 5

   In a large serving dish, spread the pineapple compote as the base layer. Top with the custard cream, then finish with the egg white mousse spread evenly across the surface.

6. 6

   Sprinkle coconut flakes generously over the top. Place the dish in the freezer for 30 minutes to set slightly. Serve immediately while cold and creamy.