Once topped with the crisp coconut flakes, these warm coconut custards are entirely addictive.
- ¾ cup sweetened coconut flakes
- ¼ tsp fleur de sal or sea salt
- ½ tsp ground canela or true cinnamon
- 2 400 ml cans coconut milk
- 1 400 ml can sweetened condensed milk
- ½ cup cornstarch
- 1 cup milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 170° Celcius. Spread the sweetened coconut flakes on a small baking sheet, sprinkle with the salt and cinnamon, mix and spread again. Bake for 7 to 8 minutes, or until the coconut flakes barely begin to toast (don't let them brown entirely). They should be slightly crisp and still chewy. Remove from the oven and immediately transfer to a small bowl.
Pour the coconut milk and sweetened condensed milk into a medium saucepan.
In a small bowl, mix the cornstarch with the regular milk and stir until completely dissolved. Pour it into the pan with the coconut milk and sweetened condensed milk.
Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to simmer and thicken, about 8 to 10 minutes, until it coats the back of a wooden spoon. Remove from heat.
Immediately ladle into custard bowls or ramekins, sprinkle with the toasted coconut. Serve warm right away. Or serve cold later on by letting cool completely, then covering with plastic wrap and chilling in the refrigerator for a couple of hours.