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Coconut Cream Custard with Fruits

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  • Total: 25min
    Preparation: 5min
    Cooking: 10min
    Wait: 10min
  • Portions: 4.00
  • Difficulty: Easy

Utensils

  • Spoon
  • can
  • Whisk
  • Bowl

Nutritional information 191kcal = 801kj /per portion

  • 191.40 Energy
  • 27.71 Grams Carbohydrates
  • 3.64 Grams Protein
  • 6.07 Grams Fats

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
  • 330 milligrams Maggi Liquid Coconut Milk
  • 2 Tablespoons Honey
  • 1/2 Tablespoon Vanilla Essence
  • 1/8 Cup Coconut Rum
  • 1 Piece Egg Yolk
  • 1/2 Tablespoon Cornstarch
  • 1/4 Cup Coconut shredded, toasted

Instructions

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

    2. 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.

    3. In a clean mixing bowl, using a wire whisk combine egg yolks, rum, corn starch and remaining MAGGI LIQUID COCONUT MILK.

    4. 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.

    5. Spoon 2 tbsp of mixture over chilled fruit bowls and complete with toasted coconut flakes.

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