Coconut Arroz con Leche

6 servings

Aaron Davis (IG: @chefaedavis) / Culinary Institute of America BPS Graduate, Hyde Park, NY; Photo by Aaron Davis

For the Coconut Arroz con Leche:
The Perfect Purée Coconut Puree, thawed (as needed)
90g jasmine rice
8 1/2 fl oz. coconut milk
59g sugar
2g salt
Zest from 1 lime
1 cinnamon stick
1/2 vanilla bean
Method for Coconut Arroz con Leche:
1. Bring 1 cup of water to a boil. Add the rice, reduce to simmer, and cook until done.
2. Bring the coconut milk, sugar, salt, lime zest, cinnamon stick, and vanilla bean to a light boil. Remove from heat and let steep for 10 minutes.
3. Remove the lime zest, vanilla bean, and cinnamon stick. Add the cooked rice. Cover and cook on low, stirring occasionally, until thickened.
4. Cool completely.
5. Reconstitute with Coconut Puree, until desired consistency.
For the Rice Crisps:
1/2 cup rice
1 1/2 tsp. sugar
1/2 tsp. salt
1 pt. water
Lime sugar (as needed)
Method for the Rice Crisps:
1. Bring the water to a boil and add the rice, salt, and sugar. Cover with a lid and reduce to a simmer.
2. Cook until rice is very overcooked, about 20-25 minutes.
3. Once most of the water is evaporated, puree in a blender, adding water to create a vortex (consistency should be like runny Elmer’s glue).
4. Strain through a chinois and spread onto a silpad. Dehydrate overnight.
5. Break into pieces and fry lightly (avoid color as much as possible).
For the Tropical Fluid Gel (yields 1/2 pt.):
29g The Perfect Purée Passion Fruit Concentrate, thawed
28g The Perfect Purée Pink Guava Puree, thawed
63g sugar
2g agar
82g glucose syrup
94g water
10g lime juice
Method for the Tropical Fluid Gel:
1. Whisk sugar and agar together.
2. Combine Passion Fruit Concentrate, Pink Guava Puree, glucose syrup, and water in a small pot. Add the sugar mixture and bring to a boil whisking constantly.
3. Boil for 30 seconds.
4. Pour into a bowl and let set.
5. Puree in a blender with the lime juice until smooth.
For the Mixed Fruit:
1/2 qt. fresh strawberries
1 mango
1/2 pineapple
Method for the Mixed Fruit:
1. Small dice the fruit.
2. Toss with the fluid gel to hold fruit together.
1. Layer the Coconut Arroz con Leche at the bottom of a glass followed by mixed fruit. Top with rice crisps.