Ingredients Jump to Instructions ↓

  1. 350 ml Condensed milk

  2. 350 ml coconut milk

  3. 350 ml cream

  4. 1 large egg yolk

  5. 2 tablespoon(s) Cornstarch

Instructions Jump to Ingredients ↑

  1. Combine the corn starch and a little of fresh cream, stir until dissolve. Combine coconut milk, condensed milk and remaining cream in a saucepan. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolk, and corn starch dissolved until well combined. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle). Pour in small bowls and cover the surface with plastic wrap to prevent a skin forming. Allow to cool.Sprinkle with browned grated coconut


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