Brazilian Coconut Custard
Into a saucepan, pour the whole milk and the cornstarch, dissolve the cornstarch in the milk.Add the coconut milk, the grated coconut, the table cream, and the condensed milk, mix it all over medium heat until it gains some consistency.Grease a ring cake mold with a drizzle of oil, add the batter and cover with plastic wrap. Leave in the fridge for 4 to 6 hours.Into a skillet, add the sugar and stir nonstop.When it turns into a caramel sauce, gradually add the water, and keep stirring.Add the plums and stir for another 3 minutes.Unmold the dessert and top it with the plum syrup.Help yourself to a slice.
Ingredientes
- 1 Pack of Condensed Milk
- 6 Tablespoons of Corn Starch
- 1 Pack of Table Cream
- 200ml of Coconut Milk
- 100g of Grated Moist Coconut
- 1 Liter of Milk
Syrup
- 2 Cups of Sugar
- 1 Cup of Water
- 1 Cup of Plums
Modo de Fazer
Into a saucepan, pour the whole milk and the cornstarch, dissolve the cornstarch in the milk.
Add the coconut milk, the grated coconut, the table cream, and the condensed milk, mix it all over medium heat until it gains some consistency.
Grease a ring cake mold with a drizzle of oil, add the batter and cover with plastic wrap. Leave in the fridge for 4 to 6 hours.
Into a skillet, add the sugar and stir nonstop.
When it turns into a caramel sauce, gradually add the water, and keep stirring.
Add the plums and stir for another 3 minutes.
Unmold the dessert and top it with the plum syrup.
Help yourself to a slice.
