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This Coconut Custard Pudding from S.H. Fernando Jr.'s Rice & Curry is a tropical take on a caramel custard. Instead of cream or milk, this recipe calls for thick coconut milk, resulting in a rich custard full of caramelized coconut notes, accented with nutmeg and cardamom. A scattering of crushed cashews are sprinkled on just before serving to add a crunch to the creamy custard.
What Worked: Delicate, smooth, and eggy with a soft notes of nutmeg, this custard is set off beautifully by a sprinkle of crunchy cashews.
What Didn't: While the recipe worked wonderfully, we must warn you that grating jaggery is...well, we'll just say watch your fingers.
Suggested Tweaks: Keeping with the tropical flavors of this dessert, we can see how serving it alongside slices of mango or fresh coconut would only make it that much more enjoyable.
As always with our Cook the Book feature, we have five (5) copies of Rice & Curry to give away.
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