Summary

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

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Instructions

1. Mix coconut milk and water in a saucepan.
2. In a bowl, combine custard powder, sugar, and 6 tablespoons of the coconut milk mixture, following the custard powder packet instructions.
3. Heat the coconut milk mixture in the saucepan over medium heat, stirring constantly, until it boils.
4. Pour the custard powder mixture into the boiling liquid and cook for 1 to 2 minutes, stirring constantly.
5. Remove from heat, add desiccated coconut, and fold in gently.
6. Divide the custard among dessert bowls and refrigerate for at least 2 hours.
7. Remove the leaves from the physalis, rinse under cold water for 1 minute, pat dry, and cut each in half.
8. Peel the banana, cut into slices, and drizzle with fresh lime juice.
9. Arrange the physalis halves and banana slices alternately around each custard portion as decoration.