Coconut and Egg Spread

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.


Serves: 30 

  • 2 tablespoons pandan juice; extracted from pandan leaves
  • 6 egg yolks
  • 250ml coconut milk
  • 2/3 cup (155g) sugar

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a blender, extract pandan juice by blending pandan leaves with 2 tablespoons of water. Strain, reserving liquid.
  2. Whisk together pandan juice, egg yolks, coconut milk and sugar.
  3. Run the mixture through a sieve to ensure smoothness.
  4. 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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