Coconut Custard with Palm Sugar Syrup

From issue #5.
Photography by Photography by Aaron McLean.
Coconut Custard with Palm Sugar Syrup

Serves: 6


4 eggs
500ml coconut milk
2/3 cup grated palm sugar

½ cup grated palm sugar
¼ cup boiling water

To serve
6 x 150 ml capacity glasses or ramekins
toasted shredded coconut


Custard: Place the palm sugar in a food processor and add a little of the coconut milk. Process until smooth and add the remaining coconut milk and the eggs. Process until just combined. Strain the mixture through a fine sieve and pour it into the glasses or ramekins.

Cover each one with tinfoil and set in a steamer basket, over a pan of boiling water. Steam for 35 to 40 minutes or until the custard has just set. Cool then chill.

Palm sugar syrup: Combine the palm sugar and boiling water in a food processor and process until the sugar has dissolved. Cool.

To serve: Drizzle some palm sugar syrup onto each coconut custard and top with a little toasted coconut. Serves 6