For the coconut cream, heat 300 ml coconut milk with the sweetener. Stir the cornflour into the cold coconut milk and when the milk rises, stir in the cornflour with a whisk.
Boil once, pour into custard cups and let cool the coconut cream.
Servings: 4.0 (servings)
For the coconut cream, heat 300 ml coconut milk with the sweetener. Stir the cornflour into the cold coconut milk and when the milk rises, stir in the cornflour with a whisk.
Boil once, pour into custard cups and let cool the coconut cream.