- 3 cups milk
- 40 g sago, soaked in water overnight
- 4 eggs, separated
- 100 g sugar
- 40 g desiccated coconut
- 1 cup coconut cream
- a pinch of salt
- 2 T butter
- 1 t vanilla essence
- 2 T caster sugar
- organic maple syrup, for drizzling
- 1 fresh persimmon, sliced, for serving
Preheat the oven to 170ºC.
Using a deep saucepan, bring the milk to a boil. Turn down the heat then add the sago, lightly whisked egg yolks and sugar, stirring continuously until the mixture starts to thicken.
Add the desiccated coconut, coconut cream, salt, butter and vanilla essence, then stir through.
Remove from the heat and allow to cool slightly. Whisk the egg whites and caster sugar until soft peaks form.
Spoon the custard into an ovenproof baking dish then top with the sugary egg white.
Bake for 20 minutes, or until the meringue starts to turn golden. Remove from the oven and allow to cool.
Serve the baked custard at room temperature with a drizzle of organic maple syrup and sliced persimmon.
Cook’s tip: If persimmon is unavailable, use pineapple instead.
Per serving: 1772.8kJ, 9.3g protein, 22.9g fat, 45.7g carbs