Coconut Cream Custard with Fruits

Name: Coconut Cream Custard with Fruits
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Yield: 4.00 porciones
Cuisine: Local
Ingredients: 1 Cup Strawberries Raw; 1 Cup Watermelon Raw; 1 Cup Ripe Bananas; 1 Cup Papayas Raw; 1 1/4 Cup MAGGI® Liquid Coconut Milk; 2 Tablespoons Honey; 1/2 Tablespoon Vanilla Essence; 1 large Egg Yolk; 1/8 Cup Coconut Rum; 1/2 Tablespoon Cornstarch; 1/4 Cup Coconut

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Total: 25min

Preparation: 5min

Cooking: 10min

Wait: 10min
Portions: 4
Difficulty: Easy

Ingredients

1 Cup Strawberries, Raw
1 Cup Watermelon, Raw peel, cut into 1/2 cubes
1 Cup Ripe Bananas sliced
1 Cup Papayas, Raw cut in 1/2 cubes
1 1/4 Cup MAGGI® Liquid Coconut Milk
2 Tablespoons Honey
1/2 Tablespoon Vanilla Essence
1 large Egg Yolk
1/8 Cup Coconut Rum
1/2 Tablespoon Cornstarch
1/4 Cup Coconut shredded, toasted

Instructions

Divide fruits in four (4) glass bowls or stem glasses layer fruits as desired. Set aside in the refrigerator.
Coconut Custard

In a saucepan over medium heat combine 1 cup of MAGGI LIQUID COCONUT MILK, honey and vanilla essence. Allow mixture to come to a simmer.
In a clean mixing bowl, using a wire whisk combine egg yolks, rum, corn starch and remaining MAGGI LIQUID COCONUT MILK.
Pour ½ cup of heated coconut milk mixture to egg mixture. Whisk until combined. Combine with the rest of heated coconut milk mixture over low heat, whisk constantly until mixture begins to thicken. Once thickened set aside to cool.
Spoon 2 tbsp of mixture over chilled fruit bowls and complete with toasted coconut flakes.