Chocolate coconut custard

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pot, combine the coconut milk and cream. Cook on high 3 to 4 minutes, or until just beginning to simmer.

Step 2

Meanwhile, in a large, heatproof bowl, combine the eggs, cornstarch, powdered sugar, and a pinch of salt; whisk until smooth. Slowly whisk the heated coconut mixture into the beaten egg mixture, then return to the pot.

Step 3

Cook on medium, whisking constantly, 3 to 4 minutes, or until thickened to a pudding-like consistency. Turn off the heat. Add the chocolate chips; stir until melted and thoroughly combined.

Step 4

Divide the custard among 6 glasses or jars (or transfer to a large serving dish). Cover with plastic wrap (making sure the plastic touches the custard to prevent a film from forming). Refrigerate about 2 hours, or until set and chilled.