Always check the labels of the products you use.
Method
- 1
Chill. Butter an 20 cm square baking dish. Tip in coconut milk, milk, and vanilla to blender. Blend for around 30 second to well mix. Pour mixture into a mid-sized saucepan and beat in sugar and corn starch. Heat over mid-sized while beating the whole time till mixture begins to thicken. Reduce heat to low plus heat for 10 extra minutes, continuously beating. Pour into ready baking dish and lightly shake back and forth to settle. Leave till it is cold uncovered on the counter for around 10 minutes next cover with cling film and chill till firm, around 1 hour. Cut into 16 equal-sized squares using a sharp knife. Scatter with toasted coconut, if wanted. Eat cold.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.07 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 41 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
4.7 g per serving
9.4 % of the 50 g daily maximum · 18.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 86 kcal |
| Protein | 1.2 g |
| Carbohydrate | 8.7 g |
| of which sugars | 5.8 g |
| of which free sugars | 4.7 g |
| Fat | 5.5 g |
| of which saturates | 4.7 g |
| Fibre | 0 g |
| Salt | 0.03 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
