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Coconut Cream Custard (Egg-free, Dairy-free)



4 portion(s)

Coconut Cream Custard

  • 100 grams coconut palm sugar
  • 30 grams arrowroot flour
  • 270 grams coconut cream, tinned
  • 1 tablespoon vanilla essence
  • 90 grams water

Recipe's preparation

    Coconut Cream Custard
  1. 1. Mill the coconut palm sugar at speed 7 for 15 seconds


    2. Add arrowroot, coconut cream, vanilla essence and water then cook at 90° / 5 mins / speed 3.


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  • Yummy, but a bit watery. I added 50 grams extra...

    Submitted by JoCarter87 on 15. October 2020 - 22:01.

    Yummy, but a bit watery. I added 50 grams extra flour and cooked in increments of 3 minutes until it was a pudding consistency. Should have added extra sugar to sweeten.

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