- 100 grams coconut palm sugar
- 30 grams arrowroot flour
- 270 grams coconut cream, tinned
- 1 tablespoon vanilla essence
- 90 grams water
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.
Coconut Cream Custard
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