Coconut Custard Pudding (Dessert)

Ingredients

8 Eggs
¾ Pound Palm Sugar or Brown Sugar
2 Cups HandS Coconut Cream
1 tbsp Corn Flour
½ tsp grated Nutmeg
¼ tsp Cardamom Powder
½ Cup chopped Cashew
¼ Cup Sun dried golden Raisin
* 5~6 Hours of additional Chilling required.

Prep Time

15 minutes
Cook Time

50 minutes
Servings

8 Servings
Products Used

HandS Coconut Cream

STEPS

Beat Eggs well in a bowl, add all ingredients into the bowl except Cashew & Raisins and mix well. Strain and pour into a 2 1/2 Quart Stainless Steel Mold, then add Raisins and stir again. Cover with foil and steam in a double boiler for 30~40 minutes until it sets – be careful not to boil water, it should simmer gently.

Remove from heat and allow to cool. Cover with shrink wrap and refrigerate for 5~6 hours. Sprinkle with chopped cashew before serving.