My ‘coconut cream’ hadn’t quite set properly, once it does it should theoretically resemble blancmange with bits in..
Regardless, it tasted very pleasant and I very much enjoyed it.
Very easy to make!
Coconut Cream
- 1¼ ozs cornflour/cornstarch
- 1 or 2 ozs sugar
- 1 pint milk
- 1 oz dessicated coconut
- 1 oz margarine
- few drops of pink colouring
Mix the cornflour/cornstarch with a little of the milk, bring the rest of the milk to the boil. Add the cornflour and cook for 3 minutes, stirring all the time. Add the margarine, sugar, coconut and colouring. Stir well and pour into a wetted mould to set.
TeeHee …pink custard with coconut in!…inventive wartime chefs at their best…so admire the simplicity of it all xx
This is just like a pie topping my mum used to make. It was called economical pie and the bottom was water, lemon juice and sugar set with arrowroot.