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Coconut and passionfruit custard pots

  • 2:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 3 egg yolks
  • 300ml coconut milk
  • 40g (1/4 cup) agave sugar
  • 1/2 vanilla bean, split, seeds scraped
  • 1/2 teaspoon finely grated lime rind
  • 3 gelatine leaves
  • 60ml (1/4 cup) strained fresh passionfruit juice
  • 60ml (1/4 cup) fresh passionfruit pulp, plus extra, to serve
  • Flaked coconut, toasted, to serve


  • 1
    Place yolks in a heatproof bowl and whisk until combined.
  • 2
    Place coconut milk, sugar, vanilla and lime rind in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Cook, stirring occasionally, until mixture is hot but not boiling. Slowly whisk hot milk mixture into yolks.
  • 3
    Place gelatine in a bowl and cover with cold water. Stand for 5 minutes or until softened. Squeeze excess moisture from gelatine.
  • 4
    Meanwhile, strain the milk mixture back into a clean saucepan. Cook over low heat, stirring constantly with a wooden spoon, for 5-6 minutes or until the mixture starts to thicken. Remove from heat and stir in gelatine until dissolved. Transfer to a heatproof bowl. Place over an ice bath, stirring occasionally, for 10 minutes or until cooled slightly.
  • 5
    Slowly stir in the combined passionfruit juice and pulp until combined. Transfer to a jug. Divide among 4 serving glasses. Place in the fridge for 2 hours or until set. Top with extra passionfruit pulp and sprinkle with coconut.

Source: taste.com.au


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