Light as a cloud and impossibly creamy, this coconut cream dessert is pure tropical comfort in a glass. Fluffy sponge pieces soak up a silky homemade coconut custard for a dessert that feels indulgent but stays wonderfully light. If you love coconut sweets, our Coconut Custard Trifle is another must-try.
Ingredients
- For the sponge: 1 egg; 60 g (1/4 cup) soft cottage cheese; 30 g (1/4 cup) rice flour; 4 g baking powder; sweetener, to taste
- For the cream: 250 g (1 cup) milk; 15 g (1 tbsp) cornstarch; 15 g (2 tbsp) coconut flakes; sweetener, to taste
Instructions
- For the sponge, mix the egg and cottage cheese, then stir in all dry ingredients.
- Pour into a 16 cm (6-inch) pan and microwave 3 minutes, or bake at 180C (350F) for 15-20 minutes. Cool and cut into pieces.
- For the cream, combine all ingredients in a saucepan and cook over medium heat about 5 minutes, stirring constantly. Let cool slightly, then layer with the sponge pieces.
Tips
- Stir the custard constantly so the cornstarch does not form lumps — silky is the goal. Serious Eats has great primers on custard technique.
- Toast the coconut flakes lightly for deeper flavor before adding them to the cream.
- For a showstopper coconut layer cake, see our Light Bounty Cake with Coconut.
Nutrition: per 100 g: 120 kcal, protein 5 g, fat 8.1 g, carbs 17.3 g.