Coconut custard pots

Mother’s Day is this weekend, and Jyoti Nanra has just the treat for the queen in your life.

Prep
10 min
Total
20 min

 

INGREDIENTS

Coconut Custard

Lemon Whip

METHOD

Whipped Cream

  1. Combine heavy cream, mascarpone, icing sugar, lemon juice and lemon zest in the bowl of your mixer and whip on medium/low. Once combined, turn speed up and whip until fluffy.

Custard

  1. Combine coconut milk and whole milk in a saucepan and heat until a gentle simmer.
  2. Whisk together yolks, cornstarch and sugar until colour lightens.
  3. Once milks simmer, gently pour half of the mixture into yolk mixture slowly. Whisk vigorously while pouring.
  4. Combine everything back into the saucepan and whisk while custard thickens.
  5. Once thickened, remove from heat. Pass through a sieve and set aside.

Assembly

  1. Pour a thick layer of crushed cookies of your choice at the bottom of your vessel.
  2. Top with a generous amount of custard – you can also mix your custard with some whipped cream to lighten it if you wish.
  3. Top with lemon whip and toasted coconut.

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