Publications
Partners
- - CUSTARD
- 400ml - coconut milk
- 500ml - full-cream milk
- 125ml - custard powder
- 125ml - sugar
- 2Tbs - butter
- 15ml - vanilla essence
- 80g - pineapple-flavoured jelly powder
- 125ml - boiling water
- - TO ASSEMBLE
- 350g - cream crackers
- - TO SERVE
- 125ml - icing sugar, sifted
- 15ml - lemon juice, plus extra if needed
- 60ml - desiccated coconut, toasted
Spray a 28 x 22cm tart or baking dish well with cooking spray.
1 Custard Pour the coconut milk and full cream milk into a deep saucepan and heat over moderate heat until the surface of the mixture starts to steam. Remove from the heat and set aside.
2 Mix the custard powder, sugar and 125ml (½c) of the milk mixture well, then pour into the saucepan. Add the rest of the milk mixture.
3 Reheat over moderate heat, stirring continuously until the mixture thickens and starts to simmer. If lumps start to form, stir with a whisk.
4 Keep stirring while the custard simmers for 2-3 minutes or until it no longer tastes floury. Remove the saucepan from the heat and stir in the butter and vanilla essence.
5 Combine the jelly powder and boiling water and stir until the powder has dissolved. Add to the custard mixture and mix well.
6 To assemble Arrange the crackers in a single layer in the prepared tart or baking dish. Spoon half the custard on top and spread carefully into an even layer.
7 Arrange another layer of crackers on top, spoon the rest of the custard over and spread evenly. Arrange a last layer of crackers on top.
8 Once the custard slices reach room temperature, chill in the fridge for 4-6 hours or overnight, until set.
9 To serve Mix the icing sugar and lemon juice well to form a smooth, thin icing. Drizzle the icing over the cracker layer and sprinkle coconut liberally on top.
10 Cut into squares and lift out carefully. Serve immediately, or store in the fridge for up to a week.
