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Custard Apple Pots

The sweet taste of in-season custard apples can add a tropical touch to cold-weather desserts like this creamy coconut pot recipe from Australian Masterchef contestant Adam Liaw.

Custard Apple Pots

Serves 6 

210 grams ginger biscuits (approx. 18 biscuits)

70 grams shredded coconut

525 grams custard apple flesh (approx. 

1.5 custard apples)

280mls coconut milk

2 tablespoons brown sugar

1 lime, zested and juiced (reserve zest)

 

Process biscuits until they resemble fine breadcrumbs then divide evenly amongst six serving glasses.

Toast shredded coconut in a dry fry pan (no oil), stirring occasionally until it turns brown. Remove from heat and leave to cool. Blend custard apple flesh, coconut milk, brown sugar and two teaspoons lime juice until smooth. Spoon into glasses on top of biscuits crumbs, diving the mixture evenly.

Sprinkle toasted coconut evenly on top of custard apple mixture and garnish each pot with lime zest. Store in refrigerator until serving.

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