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.

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Coconut Milk and Rose Custard recipe - How to make Coconut Milk and Rose Custard

Preparation Time:    Cooking Time:    Total Time:     9Makes 8 to 10 servings
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1/4 cup coconut milk powder
250 ml low-fat milk
1 tbsp cornflour
4 tbsp rose syrup
2 tbsp chopped almonds (badam)

To Garnish
a fee rose petals
1/4 cup grated coconut
  1. Keep milk to boil.
  2. Mix corn flour and coconut powder in water at room temperature. Add it to boiling milk little at a time and keep stirring.
  3. Mix well. Add rose syrup and almonds. Mix well.
  4. Boil it for few minutes it will coat the back of spoon lightly or boil more if thick custard is desired.
  5. Keep aside and refrigerate to cool.
  6. Serve it in a bowl garnished it with rose petals and grated coconut.

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This recipe was contributed by damyantiben on 02 Mar 2013

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Coconut Milk and Rose Custard
 on 10 Jan 16 07:07 PM

Love this recipe.