Chilled desserts like this Coconut Chocolate Sundae is one of the favourites in Asian countries.
Try it and maybe you’ll like it too!
- 2 cups Evaporated Full Cream Milk
- 1/2 cup Fine Sugar
- 2 tbsp All Purpose Flour
- 1/4 tsp Salt
- 150 g Chocolate Bar; melted (you may leave some for garnishing)
- 2 Eggs; lightly beaten
- 1 cup Desiccated Coconut
- 1/2 cup Pistachios; coarsely chopped
- 2 cups Light Cream
- Toasted coconut flakes, for serving
Mix flour, fine sugar and salt together. Add evaporated milk gradually.
Cook this mixture over low heat, stirring continuously until mixture starts to thickened. Turn off heat and stir in melted chocolate.
Stir this mixture into lightly beaten eggs. Cook again over low heat, keep stirring and do not boil mixture. Cook about a minute. Turn off heat and add in dessicated coconut. Allow to cool. Blend in light cream and chill. Stir in chopped pistachios. Garnish with toasted coconut flakes and melted chocolate. Freeze well overnight.
Makes about 2 liters.