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Coconut custard

By Chef Julio Torralba Valero


2 Qt Saladmaster Titanium Sauce Pan


2 Qt Sauce Pan

  • 400 ml of coconut milk
  • 200 ml of coconut drink
  • 50 g of grated coconut
  • 50 g of coconut sugar
  • 45 g of cornstarch
  • Coconut crackers

3 Qt Sauce Pan

  • Use double ingredients


  • Add the coconut drink in the 2 Qt Saladmaster Titanium Sauce Pan
  • Include the coconut sugar
  • Add the coconut milk
  • Add cornstarch with a sieve gradually
  • Heat the unit to medium power
  • Stir constantly with a few rods
  • Lower to minimum power before it reaches boiling
  • Keep cooking and stirring until thick
  • Remove from fire
  • Serve in the bowls
  • Cool in the refrigerator for at least 2 hours
    To serve:
  • Garnish with coconut crackers and sprinkle shredded coconut