Coconut and Egg Spread
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This is something different to put on your morning toast a spread made from coconut milk, egg yolks, sugar and flavoured with panan leaves.
2 tablespoons pandan juice; extracted from pandan leaves
6 egg yolks
250ml coconut milk
2/3 cup (155g) sugar
- In a blender, extract pandan juice by blending pandan leaves with 2 tablespoons of water. Strain, reserving liquid.
- Whisk together pandan juice, egg yolks, coconut milk and sugar.
- Run the mixture through a sieve to ensure smoothness.
- Cook in a saucepan over low heat stirring constantly to prevent it from clotting; about 20 to 25 minutes or until it becomes a thick spreadable paste.
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