This is an old favourite, it's a great dessert for the warmer summer months....or winter...and spring!
Ingredients (makes 4 serves)
1 tin (400ml) Pandaroo lite coconut milk
2 eggs
20g cornflour or coconut flour
3 scoops (90g) Bulk Nutrients Protein Matrix low carb vanilla protein powder
1-2 tsp stevia
Dash vanilla extract
Method
1. Pour coconut milk into saucepan and reserve about 100mls….place the saucepan over low to medium heat and heat the milk until just at its simmering point.
2. Meanwhile whisk the egg, vanilla and stevia together well in a separate bowl – try and get as much air in there as you can.
3. When the milk is ready, pour it over the egg mixture whilst whisking continuously.
4. Pour the mixture back into the saucepan and continue whisking until the custard comes to its simmering point (the custard should start to thicken here).
5. With the reserved coconut milk, add the cornflour and mix thoroughly so that there are no lumps then add the mixture in a thin stream to the custard whilst whisking continuously. Continue whisking until the custard is at your desired consistency and remove from heat immediately.
6. Let the custard cool slightly and then stir in the protein powder.
Nutritional Information per serve
P: 21.7 | F: 9.0 | C: 6.2
Calories: 192
At only 192 calories why not have a second helping!
