Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires
This great dairy-free custard is perfect over tropical fruit. We served it over Fiji rum-grilled pineapple.
400ml tin coconut milk
4 egg yolks (size 7)
¼ cup sugar
Place the coconut milk in a small saucepan and heat until just before it boils. Meanwhile beat the egg yolks and sugar together. Whisk the milk into the egg and sugar then return to the saucepan and back on the heat. Over a low heat cook, continuing to whisk until the custard thickens.