Ingredients
- 50 g grated coconut
- 3 cinnamon sticks
- 5 cloves
- 400 g evaporated milk
- 100 ml water
- 400 g condensed milk
- 1 tbsp cornflour + 1 tbsp water
- 1 tsp vanilla essence
- 2 egg yolks
- 200 g evaporated milk to finish
Instructions
- Put the coconut, cinnamon and cloves in a pot. Toast stirring constantly on low heat until the coconut is golden.
- Add the 400g evaporated milk and water and let it boil for 10min so it infuses with the coconut, cinnamon and cloves.
- Add the condensed milk, vanilla and cornflour dissolved in cold water and stir until it boils and thickens.
- Add 1/4 of the mi onto the yolks and whisk fast so it doesn't curdle. Then put it back into the mix and stir over low heat for an extra 30 seconds - 1 minute so the egg yolks thicken up the mi further.
- Finish off the heat with the extra 200g of evaporated milk at room temperature.
- Pass through a sieve. If you like the texture of grated coconut you can put a bit back inside the mix.
- Pour onto individual containers or a rectangular mould and freeze for 8 hours.
- To unmould submerge the outer part of the mould, dry out and turn it onto a plate.
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