Passion Fruit Coconut Custard
I got the idea for this recipe after watching my friend's video about making brûléed Lemon Possets. Inspired, I decided to create something similar using ingredients from my Lao pantry at home. Coincidentally, my backyard passion fruits were ripe and falling, making it the perfect time to use their tangy, delicious flavor in a new dish. I came up with what I like to call "Passion Fruit Coconut Custard."
To make this custard, I extracted the juice from the passion fruits and combined it with coconut milk, sugar, pandan essence, and jelly powder. This marks the beginning of my series of passion fruit recipes. If you have any favorite recipes that incorporate passion fruit, I'd love to hear your recommendations!
INGREDIENTS
3 large passion fruits
1 cup coconut milk
1/4 cup granulated sugar
1 tsp pandan essence
4g jelly powder
DIRECTIONS
Cut the passion fruits in half and scoop out the pulp into a bowl. Put the pulp in a sieve and separate the juice.
In a flat pan, add the coconut milk, granulated sugar, jelly powder, passion fruit juice, and pandan then mix well. Place the pan over medium low heat and heat for 3 minutes.
Thinly cut the bottom of the passion fruit halves so they don’t tip over. Fill each halve with the passion fruit coconut mixture and chill overnight.
sprinkle sugar on top of the custard and then torch the sugar for a few seconds until caramlized. It should harden right away and is ready to eat.
