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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. We're topping it with a sprinkle of pan-toasted coconut flakes for exciting texture and more rich flavor.
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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 bowl, combine the eggs, cornstarch, half the powdered sugar, 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 the custard among 6 glasses or jars (or transfer to a large serving dish), 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.
Meanwhile, heat a small pan (nonstick, if you have one), on medium until hot. Add the coconut flakes. Cook, stirring frequently, 4 to 6 minutes, or until golden brown. Transfer to a bowl and immediately stir in 2 teaspoons of the remaining powdered sugar (you will have extra) until dissolved. Serve the finished custard garnished with the toasted coconut. Enjoy!
Tips from Home Chefs