Coconut Custard with Berries

Cook time 30 minutes + chilling time
Servings 4


40g caster sugar plus an extra 3 tablespoons

2 egg yolks

270ml can of coconut milk

1 vanilla bean, seeds scraped

1 punnet each of strawberries, raspberries and blackberries

Juice and zest of 1 lime

1 handful of coconut flakes, toasted

Coconut Custard with Berries


Whisk the eggs and 40g of the sugar in a large bowl.  Heat coconut milk and vanilla seed and bean in a pot until it just comes to a boil. While constantly whisking pour hot milk over the eggs and combine.

Pour back into the pot and place over a medium heat. Stir with a wooden spoon until the custard becomes thick. A good indication of when it is ready is when it coats the back of a wooden spoon. Strain the custard into a clean bowl and cover with cling wrap. Once it cools slightly place in the fridge to chill completely.

Quarter the strawberries and combine with the other berries. Add the sugar and lime and let macerate for at least 30 minutes before serving.

Serve chilled coconut custard with berries and coconut flakes.