Lime-and-coconut custards

Lime-and-coconut custards

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  • 4
  • Easy
  • Dairy free
  • Eagle’s Cliff Viognier 2006


  • 440 ml coconut cream
  • 2 free-range eggs
  • 2 T palm sugar

Cooking Instructions

In a small saucepan, combine coconut cream, eggs and palm sugar, and stir through.

Place over a low heat and stir through again with a wooden spoon until heated through but not boiling. (Do not boil or the custard will curdle.)

Strain through a sieve. Pour into 4 moulds lined with baking paper and banana leaves, and top with a slice of lime.

Steam in a bamboo steamer, covered with a lid, until set.

Cool and serve.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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