Coconut Custard
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 ml coconut milk, unsweetened (1 can)
- 1 packet custard powder (vanilla)
- 2 tablespoon sugar
- 50 g desiccated coconut
- 100 g physalis
- 0.5 ½ banana (s)
- 2 teaspoons lime juice, freshly squeezed
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Mix coconut milk and water. Mix the vanilla pudding powder with sugar and 6 tablespoon coconut milk water according to the instructions on the packet.
- Bring coconut milk to the boil, stirring constantly, stir in the mixed pudding powder and make a pudding by briefly boiling it. Remove the saucepan from the hot plate, add the desiccated coconut and fold in. Fill the pudding into dessert bowls and place in the refrigerator for at least 2 hours.
- Remove the leaves from the physalis and then wash briefly under cold water. Dry with kitchen paper and then cut in half. Peel the banana, cut into slices and drizzle with the lime juice. Alternately distribute the fruit all around the pudding as a decoration.
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