Coconut Custard

Great Coconut Custard recipe

• 35g shredded coconut
• 250ml coconut cream
• 250ml milk
• 4 eggs
• 2 egg yolks
• 60g brown sugar

Place the coconut into large frying pan. Cook for approx. 1-2 minutes over medium heat, until toasted. Remove it from the heat, and place the content to the heath-proof bowl.

Combine the coconut cream and milk in a small saucepan. Bring it to a simmer, over low heat and remove it.In a separate heat-proof bowl, whisk the eggs, egg yolks and sugar. Add coconut cream mixture and whisk until combined. Pour evenly into six 3/4-cup heatproof bowls. Cook the custards in a bamboo steamer over a wok one-third filled with simmering water (make sure the steamer doesn’t touch the water) for 25-30 minutes or until custard is just set.

Top the custards with toasted coconut and serve.