Coconut Milk and Rose Custard
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It can be served as a fruit salad or as a dip with cookies or as a topping for ice creams or in a trifle or as an icing for pineapple or vanilla cake. Keep the consistency as per requirement.
- Keep milk to boil.
- Mix corn flour and coconut powder in water at room temperature. Add it to boiling milk little at a time and keep stirring.
- Mix well. Add rose syrup and almonds. Mix well.
- Boil it for few minutes it will coat the back of spoon lightly or boil more if thick custard is desired.
- Keep aside and refrigerate to cool.
- Serve it in a bowl garnished it with rose petals and grated coconut.
This recipe was contributed by damyantiben on 02 Mar 2013
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