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Coconut custard

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Coconut custard

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Tempo de preparo

1 hour(s)


9 servings


  • 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


  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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