Name: Coconut Cream Club Sandwich (Gale Gand)
Ingredients: 1 3/4 c Milk; 1/4 c Canned cream of coconut or coconut puree; 1/2 Vanilla bean; split; 4 Egg yolks; 2/3 c Sugar; 1/4 c Cornstarch; 1 tb Butter; 1/4 c Heavy cream; whipped; 3 Sheets phyllo; 1/2 c Butter; clarified; 3/4 c Sugar; 1/2 c Shredded coconut; toasted; 1 Recipe cranberry compote; 1 Recipe glossy chocolate sauce; 6 Mint sprigs

How, then, may one know how to choose a mate? There are only two absolutely essential requirements: first, that the other person is also a Christian; second, that the two of you not only desire to but growingly give evidence of an ability to face, talk over, and solve problems together from God’s Word in God’s way. While socio-economic, ethnic, chronological, and other factors may rightly enter the picture as minor matters of preference, they are in no sense essentials. Indeed, they are icing on the cake.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	Fusion		6	Servings

INGREDIENTS

1 3/4	c	Milk
1/4	c	Canned cream of coconut or coconut puree
1/2		Vanilla bean; split
4		Egg yolks
2/3	c	Sugar
1/4	c	Cornstarch
1	tb	Butter
1/4	c	Heavy cream; whipped
3		Sheets phyllo
1/2	c	Butter; clarified
3/4	c	Sugar
1/2	c	Shredded coconut; toasted
1		Recipe cranberry compote
1		Recipe glossy chocolate sauce
6		Mint sprigs

INSTRUCTIONS

For coconut custard: In a stainless steel sauce pan heat milk with coconut
cream and vanilla bean until scalded. Meanwhile, whip yolks with sugar
until very light and fluffy. On low speed mix in cornstarch. Gradually pour
in hot milk infusion while mixing. Strain through a fine strainer back into
the sauce pan and cook on high heat, whisking constantly until thickened
and no starchy flavor is detected. Pour into a bowl and stir in butter.
Place over an ice water bath and whisk constantly to chill. Fold in whipped
cream. Keep chilled. For phyllo: Lay one sheet of phyllo on a parchment
paper lined sheet pan. Brush with clarified butter, sprinkle with sugar and
1/4 cup toasted coconut. Repeat the process with the second and third
sheets, omitting the coconut on top. Cut into 3- inch equilateral
triangles. Place a sheet of parchment on top and weight it down with a
heavy sheet pan small enough to fit inside of the other one. Bake at
350    degrees in a conventional oven checking until lightly golden
brown, about 10 minutes. Let cool and break apart triangles. To serve:
Stack phyllo, then coconut custard. Repeat, then top off with a piece of
phyllo. Serve garnished with Cranberry Compote, Glossy Chocolate Sauce and
a mint sprig. Yield: 6 servings
Recipe By     : BAKERS' DOZEN (GALE GAND) SHOW #BD1A35
Posted to MC-Recipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:21:17 -0600
From: Jackie Bordelon <jbord@premier.net>

A Message from our Provider:

“God promises a safe landing, not a calm passage.”