Ingredients:

360g Egg Yolk (rich and creamy base)

600g Caster Sugar (sweetness to perfection)

3L Coconut Milk (creamy, tropical goodness)

3 Cinnamon Sticks (warming spice)

75g Gluten-Free Corn Flour (for thickening magic)

90ml Pandan Essence (for that unique, fragrant flavor)

Zest of 2 Lemons (bright citrus notes)

Let’s Create This Delicious Custard:

Spice Up the Milk: Heat the coconut milk in a saucepan over medium heat. Add the cinnamon sticks and lemon zest. Let it warm up, infusing the milk with delightful flavors.

Egg & Sugar Mix: In a separate bowl, whisk together the egg yolks and caster sugar until light and well combined.

Add Corn Flour: Stir in the gluten-free corn flour until it's fully incorporated into the egg mixture.

Combine & Infuse: Slowly pour the hot, spiced coconut milk into the egg mixture while whisking continuously. Remove the cinnamon sticks from the milk before pouring.

Cook to Perfection: Pour the combined mixture back into the saucepan. Cook gently over low heat, stirring constantly until the custard thickens. Be careful not to let it boil.

Chill & Set: Pour the custard into individual dishes (200g per portion). Allow it to cool completely before serving.

Enjoy this Coconut Pandan Custard as a rich, tropical treat with a hint of exotic pandan and warm cinnamon. It’s perfect for a special dessert or to impress your guests! 🌴🍮

Ingredients:

• 375g Tapioca Pearls (tiny, chewy goodness)

• 1L Coconut Milk (creamy tropical vibes)

• 330ml Lychee Syrup (sweet, floral bliss)

• 150g Caster Sugar (just the right touch of sweetness)

Let's Whip Up This Sweet Treat:

1. Tapioca Time! Heat water in a medium pot until it's boiling. Toss in the tapioca pearls and watch them dance!

2. Simmer Down: Lower the heat and let it simmer for 15-20 minutes. Stir frequently, so those pearls don't stick together.

3. Rinse & Shine: Drain the tapioca in a fine mesh sieve and rinse with cold water until the starch is gone, and the pearls are all shiny and clear.

4. Coconut Magic: In another medium pot, pour in the coconut milk, lychee syrup, and caster sugar. Crank the heat and bring it to a boil.

5. Mix It In: Once the coconut milk is bubbling, stir in the tapioca pearls. Keep stirring to avoid sticking!

6. Absorb & Serve: Cook until the tapioca pearls soak up all that sweet, creamy coconut goodness.

7. Time to Mold: Portion the tapioca mix into black silicone molds for a fun, stylish presentation. Chill if desired.

Now you’ve got a sweet, tropical dessert with lychee’s floral notes and coconut's creamy smoothness. Perfect for cooling off or enjoying anytime!