Coconut custard, think of a dessert for Sunday lunch with the family, a practical candy to prepare and that pleases everyone. Our suggestion is the classic white custard with plum!
We show you how to make this delicious frozen dessert step by step. See how to make white custard with condensed milk in a very easy way, also valid for beginners in the kitchen! This recipe for coconut custard with plum syrup is the traditional recipe and it works very well, you can prepare without fear because the result will be a coconut custard from the gods to taste and repeat!
Ingredients for making coconut custard with plum syrup:
1 litre of milk
8 tablespoons of cornstarch
4 tablespoons of grated coconut
1 box of condensed milk (395 g)
1 glass of coconut milk (228 g)
1½ cups of sugar (240 grams)
2 cups of water (480 millilitres)
1 can of prunes (150 g)
Amount per serving
% Daily Value*
Total Fat 19.4g 25%, Saturated Fat 14.7g 74%, Cholesterol 36mg 12%, Sodium 174mg 8%, Total Carbohydrate 240.8g 88%, Dietary Fiber 1.3g 5%, Total Sugars 228.9g, Protein 11.9g, Vitamin D 1mcg 4%, Calcium 401mg 31%, Iron 1mg 7%, Potassium 466mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make coconut custard with plum syrup:
In half a glass of milk dissolve the cornstarch. This way you ensure that your coconut custard doesn’t have lumps.
Tip: We recommend using milk at room temperature.
Place the above mixture in a pan and add the rest of the milk, condensed milk, coconut milk and grated coconut. Stir to mix and bring to medium heat, stirring constantly until it becomes a consistent cream.
Take a shape with a hole in the middle and grease it with water or soy oil. Pour in the coconut custard mixture, wait for it to warm and refrigerate for at least 4 hours – it is important to respect this time so that the custard is very firm.
Now see how to make a plum sauce for the custard: In a pan, melt the sugar until it turns into a caramel without lumps.
Once the caramel is ready, turn off the heat to avoid splashing and pour in the water. Turn the heat back on and simmer at low temperature until the caramel lumps fall apart.
Then add the plums and boil until reduced. The more it boils, the thicker your syrup tends to get.
Tip: If you want the syrup with pieces of plum, separate half a dozen plums, chop well and add to the syrup.
After the indicated time, unmold the custard and cover it with the cold syrup. Your delicious plum delight is ready! Prepare there in your home and tell us what you think in the comments. Enjoy your food!