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Coconut custard

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In a partnership with

@delirec

By

@gostinhodachef

View in original language

(Português)

1 hour(s)

9 servings

Ingredients

• Milk | 1 l
• Corn Starch | 6 tablespoon
• Coconut milk | 200 ml
• Shredded Coconut | 100 g
• Milk Cream | 1 can(s)
• Condensed Milk | 1 can(s)
• Sugar | 240 l
• Water | 1 cup
• Plum | 1 cup

Recipe

1. In a pan off the heat, add 1 liter of milk and 6 tablespoons of cornstarch. Mix well
2. Then add 1 bottle of coconut milk, grated coconut, 1 box of cream, and 1 box of condensed milk. Mix well!
3. Take the pan to medium heat and keep stirring constantly with the help of a fouet so as not to stick to the sides or burn at the bottom. Turn it off when it thickens, reaching the consistency of manjar.
4. In a 22 cm mold, pour all the dough from the pan. You can wet/moisten the mold beforehand to make it easier when unmolding the delicacy. Cover the shape with plastic film and take the fridge for 5 to 6 hours.

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