Coconut Custard Recipe at MyDish

Coconut Custard

4 stars based on 1 reviews Rate this Recipe

Method

  • Warm the coconut milk in a saucepan over a medium heat until it starts to bubble. Meanwhile, whisk the sugar, egg yolks and cornflour together until light and creamy, then pour in the warm coconut milk while still whisking. Pour back into the pan and cook over a low heat for about 5-8 minutes, until thickened enough to coat the back of a spoon (when you run your finger across the custard on the spoon, it should leave a clean line).
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    Tips

    • *The cornflour is optional but i added it the second time I made it, and it improved the consistency. I recommend it, especially if using light coconut milk, even though I don't use it in ordinary custard.

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    Ingredients

    • 1 tin (400 g) Coconut milk (normal or light)
    • 50 g Caster sugar (normal or golden)
    • 2 Egg yolks
    • 1 tsp Cornflour*

    By Views 102  Added Thu Sep 13 2012


    This goes well with a number of different desserts, particularly ones with pineapple, and most kinds of sponge. I have also eaten it on its own!

     

    An experiment that worked, using up half a tin of coconut milk that I had in the fridge. Read More