Easy dessert recipes with microwave

Coconut Custard Cream Recipe

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Coconut Custard Cream

½ cup coconut milk
1 cup castor sugar
1 egg
2 tablespoons plain flour
2 teaspoons cornflour
2 tablespoons milk
3 drops yellow colour

Mix plain flour cornflour and sugar together in a small mixing bowl. Beat egg with an electric beater and pour into the mixture of coconut milk, milk and egg yellow colour. Stir in 2 kinds of flour and sugar until well blended. Strain through a metal sieve to a 1-quart measure, cover tightly with microwave plastic wrap. Microwave at High (600-700 Watts) for 4½ minutes. Remove and stir vigorously to produce a very fine paste. Serve as a dip for soft white bread.

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