Susanne`s Simple Coconut Custard

Summary

Ingredients

• 1 can coconut milk
• milk to fill up
• 1 packet custard powder (vanilla)
• 2 pinches vanilla powder (boubon vanilla) or 1 sachet vanilla sugar
• 2 tablespoon sugar
• 0.5 teaspoon ½ cardamom, freshly ground

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Instructions

1. Fill up the coconut milk with milk to half a liter. Put in a saucepan and bring to a boil. Mix the pudding powder with some of the liquid and 2 tablespoons of sugar (or take a little less if you also use vanilla sugar).
2. I always take 2 instead of the 3 tablespoons of sugar stated on the pudding packaging, but if you like, you can add more if you like.
3. Take the saucepan off the stove and stir in the mixed pudding powder. About 2 knives of real Bourbon vanilla (doesn`t have to be, but tastes great - you can find it in organic shops, for example) and about 1/4 to 1/2 teaspoon of freshly grated cardamom (depending on your taste you can take more or less - I have Stir in the cardamom capsules in a spice grinder).
4. I like him warmest. It`s super fast and as easy as a packet of pudding, but it tastes like Indian.
5. Tip: You can also use coriander powder instead of cardamom.