Caramel coconut custard

Makes about 350ml

Ingredients

 

270ml can ayam coconut milk

3 eggs

1 tsp vanilla extract

¼ cup of coconut sugar/brown sugar/rapadura -the brownness of these sugars gives it the caramel flavor.

2 tbsp maple syrup

Method

In a medium pot place the coconut milk and vanilla and bring up just below boiling point. In a separate bowl whisk the eggs, sugar and maple.

Pour a little of the coconut milk into the eggs mix, do not put it all in as you will curdle the eggs. Whisk in some more coconut milk, then the rest, and then pour back into the pot. On a LOW heat, using a wooden spoon keep stirring until the custard starts to thicken. It should coat the back of the spoon. Strain into a bowl. I like to put in the fridge or freezer to cool down quickly. Or you can put your bowl in some ice water. This custard can be frozen to make ice-cream as well. Use to have with banana, berries, tarts, pies, steamed pudding etc…