Recipe

Coconut rose custard

Lightly perfumed with rose water, sprinkling long strips of lime zest over this baked coconut custard tart makes it even more aromatic.

  • 40 mins cooking
  • Serves 4
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Ingredients

Coconut rose custard
  • 1 2/3 cup (410ml) coconut cream
  • 5 eggs, lightly beaten
  • 1/2 cup (100g) brown sugar, firmly packed
  • 1 tablespoon rose water
  • 2 tablespoon coconut

Method

Coconut rose custard
  • 1
    Combine all ingredients in pan; stir over heat until warm; do not boil.
  • 2
    Pour mixture into greased 22cm shallow round ovenproof dish. Place dish in baking dish, pour in enough boiling water to come halfway up side of dish.
  • 3
    Bake in moderate oven for about 20 minutes or until centre of custard is just set. Remove custard from baking dish, cool. Refrigerate custard before serving. Cut into wedges and sprinkle with extra coconut, if desired.

Notes

Can be made a day ahead.

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