Coconut Custard Recipe
Ingredients
| Unsweetened coconut milk | 1 Can (10oz) | |
| 1 ounce Malibu coconut rum | ||
| Milk | 1 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Cornstarch | 1/3 Cup (16 tbs) | |
| Egg yolks | 5 | |
Directions
Line a baking sheet with parchment paper and cut another piece of parchment the same size.
Combine the coconut milk, rum and milk in a bowl and mix well.
Combine the sugar and cornstarch in another bowl and stir with a fork until free from lumps.
Add the egg yolks and 1 cup of the coconut milk mixture to the sugar mixture; whisk until smooth.
Place the egg yolk mixture in a saucepan over medium heat and cook until small bubbles form on the surface, stirring constantly.
Remove from heat.
Pour the custard evenly in the parchment-lined baking sheet.
Place the additional parchment over the surface to prevent a skin from forming.
Cool in the refrigerator
Combine the coconut milk, rum and milk in a bowl and mix well.
Combine the sugar and cornstarch in another bowl and stir with a fork until free from lumps.
Add the egg yolks and 1 cup of the coconut milk mixture to the sugar mixture; whisk until smooth.
Place the egg yolk mixture in a saucepan over medium heat and cook until small bubbles form on the surface, stirring constantly.
Remove from heat.
Pour the custard evenly in the parchment-lined baking sheet.
Place the additional parchment over the surface to prevent a skin from forming.
Cool in the refrigerator
Chef
