Delicious caramel custard with a ‘quirky’ coconut twist.
Last week I helped Jo from Quirky Cooking admin her Facebook page. I really enjoyed learning about so many fantastic new recipes. I’ve nearly had my thermomix a year now and know that I still have so much to learn. Jo shares many healthy recipes, naturally sweetened and a variety of gluten and dairy-free, all that can be whipped up in the Thermomix. One of her readers said Jo’s Coconut Caramel Custard was the first thing she cooked in her thermomix it sounded delicious and I wanted to try. I didn’t have a few ingredients, so I mixed the recipe up a little, so it’s not a very healthy version compared to Jo’s.
View the healthy Coconut Caramel Custard recipe here, plus details how to make an egg-free version.
Coconut Caramel Custard
- Total Time: 7 mins
- Yield: 5 1x
Ingredients
- 25g cornflour
- 1/4 teaspoon sea salt
- 40g raw sugar
- 400 ml coconut cream
- 100ml milk
- 1 tsp vanilla bean paste
- 30g butter
- 2 eggs
Instructions
- Put cornflour, salt and sugar into thermomix bowl blitz speed 10 / 8 seconds
- Add remaining ingredients cook for 7 mins / 90c / speed 4
- Serve warm topped with bananas
- Cook Time: 7 mins
- Category: Dessert, Thermomix
