Coconut Custard Recipe
Coconut Custard (serves 6)
- 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.
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Coconut Strawberry Custard
- 2 eggs
- 360ml sweet condensed milk
- 3 cups milk
- 1 cup of coconut
- 2 cups of strawberries
- 1/2 lemon
- 1/2 cup of sugar
Beat the eggs and add milk, condensed milk and coconut. Stir well. Butter 5 souffle dishes and fill them almost to the top. Place the dishes in the pan filled with 1/2 inch water. Bake 20-30 minutes at 350 degrees. Leave it in the refrigerate for 3-4 hours. Mash strawberries, juice from half of lemon, and sugar. Decorate plate with strawberry sauce. Place custard in center. Garnish with berries and fresh mint.