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Ingredients
Coconut Custard
- 400 ml light coconut milk tinned
- 1 tbsp corn flour
- 1 tbsp pure maple syrup
- 1 tsp vanilla bean paste
- 2 egg yolks
Crumble
- 2 large apples of choice peeled and diced
- 1 cup rolled oats
- 1/2 cup dried dates chopped
- 1/4 cup desiccated coconut
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tbsp water
Ingredients
Coconut Custard
Crumble
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Instructions
Custard
- Preheat oven to 180C.
- Place all ingredients into a saucepan on medium/low heat. Using whisk, continuously stir until custard becomes thick and coats the back of a wooden spoon.
- Poor custard into a 30cm x 20cm tray. Place tray into refrigerator for 30 min to allow mix to become firm.
Crumble
- Place the diced apples into a microwave safe container with dates, spices and 1 tbsp water.
- Microwave on high for 90 seconds.
- Pour apple mix into food processor and add rolled oats and coconut, blitz on high for 5 seconds (apples should still be in small chunks).
- Sprinkle mix over cooled custard base and place in oven for 15 minutes until crumble is golden and crisp.
- Allow to cool slightly before serving.
Recipe Notes
280 calories per serve