Coconut Milk and Rose Custard
by damyantiben
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 5 cookbooks
This recipe has been viewed 16355 times
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.
Method- 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.
Other Related Recipes
This recipe was contributed by damyantiben on 02 Mar 2013
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe