Bird’s
Set Chocolate Custard Pot with Mango and Coconut
Serves 10 - 15
Vegetarian
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Ingredients
1.1l milk
150g Bird’s Custard Powder
120g sugar
400ml coconut
200ml mango coulis
25g McDougalls Cocoa Powder, divided
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Milk
This recipe may contain:
Cereals containing gluten
Nuts
Peanuts
Method
Step one
To make the custard, pour 150ml of the milk into a bowl. Whisk the sugar and custard and 15g of the cocoa powder and mix well.
Step two
Pour the rest of the milk and coconut milk into a pan and heat to just below boiling.
Step three
Pour the milk, sugar and custard mix into the pan of milk and whisk.
Step four
Keep whisking and heating until it’s thick and just begins to boil. Whilst hot, carefully pour the mix into the moulds, allow to set and then put in the fridge for a couple of hours or overnight.
Step five
Serve topped with mango coulis and a dusting of McDougalls Cocoa Powder.