Caramel Coconut Custard

Caramel Coconut Custard
400mL coconut milk
2 cups dulche de leche 
1 teaspoon vanilla extract
2 Tablespoons cornstarch
1 Tablespoon water
1/4 cup finely chopped pistachios
1/4 cup shredded coconut


In a small saucepan over medium heat, heat the milk, dulche de leche, and vanilla until lightly boiling and thickened. Whisk together the cornstarch and water to make a slurry, then add in. Heat until thickened, then remove from heat, stir in the nuts, and cool. Chill until firm.

For a really interesting presentation, pour warm custard into a large, flat tray, then freeze briefly. Once semi-solid, but not hard as a rock, cut out unique shapes using a metal cookie cutter, place on a flat tray and freeze again to firm up. use to garnish desserts, allow the custard to reach room temperature to eat.