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Cocomisu Recipe from Boma, Animal Kingdom Lodge


8 oz Sugar
16 oz Water
10 oz Coconut Puree
8 oz Kahlua Liquor

30 pieces Ladyfingers
3 lb Mascarpone Cheese
1 lb Powder Sugar
8 Egg Yolks
7 sheets Gelatin
10 oz Coconut Puree
½ can Coco Lopez
1 qt Heavy Cream
1 cup Toasted Coconut

Yield: 15 servings


Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.

Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.

Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.

In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.

Temper some of this mixture in the gelatin and put it back with the rest of the filling.

Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.

Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.

Place another layer of ladyfingers, then ladle another layer of filling.

Smooth the top with a spatula, and then sprinkle the top with toasted coconut.



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