Sabudana Coconut Custard

    Sabudana Coconut Custard


    2 people made this

    About this recipe: A great custard that's best served chilled.

    Serves: 4 

    • 80g sabudana 'pearls' (tapioca)
    • 800ml milk
    • 3 eggs, separated
    • 120g sugar
    • 30g desiccated coconut
    • 1 tsp vanilla essence

    Prep:3min  ›  Cook:30min  ›  Ready in:33min 

    1. Soak sabudana for 2-3 hours in water. Drain and boil in the milk until soft.
    2. Beat the sugar and egg yolks together and add to the sabudana after it has cooled a little. Add coconut and mix well. Simmer again but do not boil. Pour into a shallow dish, whip the egg whites with vanilla extract until stiff and spread on the mixture. Bake for 30 mins in an oven until golden brown, sprinkling coconut on top when half cooked. Serve chilled.
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    Reviews in English (2)


    Recipe as it stands does not work and needs many tweaks... 1/ use tapioca flour not pears, or use a different thickening agent in addition (I used half a cup of plain flour). 2/ Reserve 50% of the sugar for the merangue.. otherwise the custard is very sweet, and the merangue is not! 3/ Oven temp about 165 celsius works...  -  27 Jun 2010  (Review from Allrecipes UK | Ireland)


    I would like to make this but the instructions are a little vague. What temp for the oven and how long do i bake for, also how long do i need to simmer it for. I guess i could work it out with thought but i wouldnt want to get it wrong and spoil good food.  -  03 Mar 2010  (Review from Allrecipes UK | Ireland)

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