Coconut Crème Brûlée

Cut the coconuts in half, heat the bottom of each half-coconut. Place in cold water and scoop out the flesh of the coconut. Arrange the small ramekins in a dish and place half a coconut on each of them. Mix the Cheflcub coconut ice cream and egg yolks, then pour the crème brûlée mixture into 3 coconut halves. Fill the dish halfway with water to cook in a double boiler. Bake for 1 hour at 230°F.

Take out the coconuts with the crème brûlée, cover them with brown sugar, then heat a tablespoon and place it on the sugar to caramelize it. Repeat for each half coconut. Heat the sugar in a saucepan to obtain a caramel and grate the coconut flesh. Put a spoonful of grated coconut aside before pouring the rest into the caramel. Make small caramel coconut balls using two small spoons and place them on the crème brûlée. Remove the skin from the mango, cut it into small pieces, then add a few pieces of grated coconut and mango to the crème brûlée. Add a few mint leaves.

Mix the rum, pineapple juice and coconut milk. Pour the mixture into 3 plastic cups. Add a teaspoon to each cup before placing them in the freezer for 30 minutes. Unmold the ice cream and grate it. Fill the remaining 3 coconut half-shells with the granita. Add a few pieces of mango, grated coconut and mint leaves. Place a coconut with crème brûlée and half a coconut with granita on each plate. Serve and enjoy!