Coconut Milk Custard Roll

Coconut Milk Custard Roll

Coconut Milk Custard Roll is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

Spread the coconut powder evenly on the tray and set aside.

Put about 100g of cornstarch, sugar, and milk in a pot and mix the eggplants until lumps disappear.

Add vanilla bean paste and mix, then add about 400g of remaining milk and mix well.

Continue to heat while stirring over medium heat. When it starts to thicken, reduce the heat to low and simmer with stirring for about 3 to 4 minutes.

Remove from heat, add butter and mix evenly. When hot, pour immediately into a tray and flatten.

Put a plastic wrap on the top to prevent air from entering and let it harden in the refrigerator for 2 hours.

Add sugar to the whipped cream, whip it tightly, and spread it on top of the custard.

Cut with a knife and roll up to finish.