Archive: Around Town

I have adapted this recipe from the original recipe I used while On American Hawaii Cruise Line, by adding crispy toasted coconut topping and vanilla extract to the custard to enhance the coconut flavor.

1- 13.5 oz. can coconut milk ( not Coco Lopez )-scrape the lid and use the coconut cream in the can, it’s the best part!
1 equal can of whole milk ( use the empty coconut milk can to measure)
1/3 - ½  cup granulated sugar-depending on how sweet you would like it
5 Tbs. Cornstarch
¼ tsp vanilla
½ cup shredded sweetened coconut, toasted-see below ( do not add this to the custard)
Fresh strawberries of vibrant edible flowers

1. Place the coconut milk in a heavy bottomed  1 ½ quart saucepan. And put over medium heat. Meanwhile,

2. Stir together the cold milk, cornstarch and granulated sugar.

3. When the coconut milk is hot ( not boiling), add the milk, cornstarch and sugar mixture  and stir with a whisk until the custard becomes very thick and semi-translucent about 3-5 minutes. Add the vanilla until blended thoroughly.

4. Pour into an 8 inch square baking dish and cover the top with plastic wrap. Chill in the refrigerator two hours.

5. While the custard is chilling, place the coconut into a non-stick heavy bottomed fry pan and place over medium heat, stirring constantly until the coconut is a caramel brown and lets off all of it’s steam …it will exude an unbelievable smell in your kitchen…second only to apple pie baking! DO NOT leave the pan unattended.  Due to the high sugar content of the coconut and the thinness of the shred, the coconut burns quickly. Adjust the heat if the coconut seems to be browning too quickly. Quickly pour the coconut out onto a paper towel and Set the coconut aside in a dry place.

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