Coconut Custard


Recipe & image by Saleem H. Ahmed



4 cups thick coconut milk   

1 cup single cream

¼ cup corn flour   

¼ cup sugar (or as desired)

2 tsp rose water    


How to:

1. Blend corn flour, sugar, milk and cream and pour into a saucepan. 

2. Cook on a low flame, stir continuously with a straight edged wooden spoon.

3. Add the cream in small portions. When the contents thicken, remove from the stove and add 2 tsp of rose water. Stir before pouring into a flat dish.

4. Sprinkle with desiccated (or flaked) coconut, a little sugar and allow to cool in the fridge.

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