Anglaise Coconut Creme With Almond Waffles

Company’s coming and you need easy and quick but luscious fare for your guests (yes, even family).  Here is one of them.


  • 1 – 14 oz. tin coconut milk
  • 1/2 cup whipping cream
  • 1/2 cup sugar
  • 4 egg yolks

In a pot stir together the coconut milk, whipping cream and half the sugar and bring to a boil over medium heat.

In a bowl whisk the egg yolks with the remaining sugar until it becomes thick and very pale. While still whisking, slowly add the milk mixture until totally blended.

Pour mixture back in the pot and heat until it thickens enough to coat the back of a spoon. Strain through a sieve and cool in the refrigerator, stirring occasionally. If not using immediately,  store in an airtight container for up to 4 days.


Marinated Clementines


  • 1/2 cup ribbon coconut (long, fancy)
  • 4 Clementines, cut into segments , removing skin
  • 1 tbsp. Grand Marnier

Place coconut on a parchment lined cookie sheet and bake in a 350 degree oven, for about 7-8 minutes.  Do not burn. Remove from oven, allow to cool down and then put in a small bowl, mixing with the Grand Marnier and Clementine segments.

Make your waffles according to your favourite recipe and top with the Almond Creme Anglaise and Clementine segments.

Fresh Coffee anyone?  ooooh Yummy…




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