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Every week we're bringing you a selection of Add-ons––a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This rich, creamy custard gets it sweet, nutty flavor from a duo of coconut milk and semi-sweet chocolate—slowly mixed with eggs to develop its deliciously light, pudding-like texture.
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In a small pot, combine the coconut milk and cream. Cook on high 3 to 4 minutes, or until just beginning to simmer.
Meanwhile, in a large, heatproof bowl, combine the eggs, cornstarch, half the powdered sugar (you will have extra), and a pinch of salt; whisk until smooth. Slowly whisk the heated coconut mixture into the beaten egg mixture, then return to the pot.
Cook on medium, whisking constantly, 3 to 4 minutes, or until thickened to a pudding-like consistency. Turn off the heat. Add the chocolate chips; stir until melted and thoroughly combined.
Divide half the custard among 6 glasses or jars (or transfer to a large serving dish). Evenly top with half the coconut chips. Repeat with the remaining custard, then cover with plastic wrap (making sure the plastic touches the custard to prevent a film from forming). Refrigerate about 2 hours, or until set and chilled. Serve the finished custard garnished with the remaining coconut chips. Enjoy!
Tips from Home Chefs