Crazy Coconut Custard
Serving: 4
Ingredients
- 540mls coconut milk (2x Ayam 270mls tin)
- 2 tblspns corn flour (Gluten Free)
- 2 tbspns coconut sugar
- 1 vanilla bean split, scraped and cut in half
Instructions
- Place all dry ingredients into slow cooker bowl, add a little milk to start with and mix to a smooth paste.
- Add remaining milk, cook on high stirring every 5 minutes or so for about 45 minutes until thickened.
- Once thickened (sauce like) pour into bowl, moulds or glasses.
- Chill uncovered until it is cool/set.
- Cooked in 1.5L slow cooker
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