How To Make Coconut Custard
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How To Make Coconut Custard
This exotic coconut custard is a very versatile accompaniment to any dessert, or can even be served on its own with just a few cut up bananas added to it! Learn to make this quick and easy recipe with Chef Paul Mulvenna-Pegrum.
- Prep:
- 5m
- Cook:
- 20m
- Total:
- 25m
- Serves:
- 6
Ingredients
- 450 ml double cream
- 2 eggs
- 2 egg yolks
- 50 g caster sugar
- 50 g desiccated coconut
- 40 g cornflour
Method
Heat the double cream in a pan until it starts to come to the boil, then remove it from the heat.
Whisk together the sugar, cornflour and eggs; then add the coconut, and whisk again. Add the hot cream to the mixture and return to the heat. Bring the mixture to the boil, whisking the whole time. If it gets too thick, you can add a little more milk.
Serve with any dessert, or with bananas cut into it.