Chocolate Coconut Custard with Toasted Coconut Chips

Step 1

1 Start the custard In a small pot, combine the coconut milk and cream. Cook on high 3 to 4 minutes, or until just beginning to simmer.

Step 2

2 Temper the eggs Meanwhile, in a large 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.

Step 3

3 Finish the custard 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.

Step 4

4 Assemble & serve your dish 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!