Coconut custard


• 4 cups of coconut milk

• 1/8 teaspoon of salt

• 3/4 cup cornstarch

• 1/2 cup full liquid milk

• 1/2 cup of sugar

• 1 optional small cinnamon stick

• Cinnamon powder to taste


In a pot, pour the coconut milk, the sugar, the cinnamon stick and the salt. It is put on the fire and, when the sugar dissolves, the cornstarch that has been previously dissolved in the liquid milk is added. Bring to a boil, beating constantly, put over medium heat, and cook for 10 minutes, stirring constantly, until we observe that the mixture detaches from the pot. It is poured, through a strainer, into a previously moistened and slightly drained refractory individual mold. It is allowed to cool and then it is put in the refrigerator until it hardens, about four or five hours, it is turned on a plate or tray, and if desired it is sprinkled with cinnamon powder.


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