Coconut Macaroon Custard
Chocolate Base (For Coconut Macaroon Custard)
- 1/2 cup semi sweet chocolate chips
- 1/2 tsp vanilla extract
- 1 1/4 cup milk 2%
- 2 tbsp sugar
- 1/2 tsp kosher salt
- 2 egg yolk
- 1 tbsp Rumford Cornstarch
unsweetened coconut milk
Heat coconut milk and milk in a medium saucepan over medium heat until just beginning to simmer. In the meantime, whisk egg yolks, sugar and salt together until sugar begins to liquefy. Whisk in cornstarch until well combined. Once coconut milk is simmering, pour 1/3 into bowl with cornstarch and egg yolks and whisk until blended. Add the mixture into the saucepan with the coconut milk and whisk continuously over medium heat until liquid is thickened to a custard-like consistency and whisk is beginning to make tracks on the bottom of the pan, about 4-6 minutes.
Pour mixture into a large measuring cup and allow to cool slightly before dividing evenly by pouring over chocolate base in serving glasses. Chill custard for at least 2 hours in refrigerator until cold.
Heat oven to 350 degrees Fahrenheit. Toast coconut flakes 2-4 minutes until golden brown at edges. Garnish custard with coconut flakes just before serving.