Coconut cream with a snow cap

For 4 people
  • 350 ml milk
  • 1 packet Custard powder 'Vanilla'
  • 6-7 EL Sugar
  • 1 fresh egg
  • 1 can (s) (165 ml) unsweetened coconut milk
  • 2 EL desiccated coconut
  • 5 EL Whipped cream
  • 150 g Dark chocolate couverture
60 minutes
5 tbsp milk, pudding powder and Mix 3 tablespoons of sugar. Separate the egg, chill the egg white. Bring the rest of the milk and coconut milk to the boil. Stir in pudding powder, simmer for about 1 minute. Stir in the egg yolks. Let cool down, stirring often
Roast the desiccated coconut. Warm the cream. Chop the couverture, melt in it over a mild heat while stirring. Let cool down. Stir the pudding. Divide half into 4 fireproof bowls. Top with the couverture, except for a little, and the rest of the pudding
Beat the egg whites until stiff, sprinkling in 3-4 tablespoons of sugar. Fold in coconut. Spread on top of the pudding. Lightly brown with a small gas burner or under the grill. Heat the rest of the couverture again, decorate the cream with it
Preparation time approx. 45 minutes
1 person approx.:
  • 490 kcal
  • 2050 kJ
  • 7 g protein
  • 29 g fat
  • 47 g carbohydrates


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