Coconut – vanilla mould
Nice as a pudding on its own or with any fruit or fruit puree, also works well as a lubricant for soft bread such as brioche.
Ingredients
- 3 egg yolks
- 3 tbsp sugar
- 1 tbsp corn-starch
- 250 ml coconut milk (unsweetened)
- 1 tsp vanilla paste
Method
- In a large bowl whisk together the yolks, sugar and corn-starch. In a saucepan bring to the boil the coconut milk and vanilla paste. Remove from the heat and slowly add hot (but not boiling) coconut milk to the yolk mixture while whisking constantly. Return to saucepan and heat carefully to a gentle boil while whisking until the mixture thickens.
- Remove from the heat and pass through a fine-meshed sieve into a clean bowl, whisk briefly, then cover with cling film by placing film on the surface of the warm mould mixture if you want to eat it cold (the clingfilm prevents formation of a skin on the top of the mould), or serve lukewarm.