Ingredients (for approx. 20 eclairs):
- 190g condensed milk
- 15 g cornflour
- 15 g flour
- 3 tbsp desiccated coconut
- 240 ml double cream
- 120 ml coconut milk
- 1 tsp vanilla sugar (or vanilla extract)
Method:
1. In a non-stick saucepan, combine condensed milk, cornflour, and flour. Stir well until smooth.
2. Add desiccated coconut, double cream, coconut milk, and vanilla sugar (or vanilla extract 1 tsp). Stir and bring to a boil. Stir constantly to avoid burning. The custard will gradually thicken:
3. In 7-10 mins the coconut custard is done:
4. Put the ready custard in a bowl, cover it with cling film (it has to touch the cream to avoid "drying") and leave it in a fridge for a couple of hours before using.
5. The coconut custard is good for cakes as well. Today I'm using it for eclairs:
Enjoy!
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