200 g. coconut milk (cooking cream)
4 Tbsp. Cornstarch (cornflour)
2 tablespoons cocoa powder
one cup of cow’s milk
4 tablespoons brown sugar
Mix in a bowl the cornflour, the cocoa, some coconut cream and a bit of milk until dissolved completely.
In a pan, at moderate to low temperature, warm up the rest of the cream and milk and then dissolve sugar in there. Stir constantly to prevent milk from sticking. Just before it starts to boil, remove the pan from heat and pour in the contents of the cup with the dissolved cornflour and keep stirring with a whisk until the texture of our custard gets thick enough to our liking.
Serve in 4 small bowls before the custard reaches room temperature. Eat your custard after cooling down or it store in the refrigerator, either way it’s gonna be delicious.
Bon appetit!