Ingredients
Method
Make the custard:
- In a saucepan, whisk together coconut milk, pineapple juice, sugar, cornflour, vanilla, and salt until smooth.
- Cook over medium heat, stirring constantly, until very thick and glossy (about 6 minutes).
Set firm:
- Line a 20 cm square tin with baking paper. Pour in the custard, smooth the top, and cover with cling wrap touching the surface.
- Refrigerate for at least 3 hours (or overnight) until firm.
Cut and coat:
- Remove the custard from the tin and cut into squares or bars. Dredge each in flour, dip in beaten egg, and coat with the coconut–panko mix.
Fry until golden:
- Heat oil to 170 °C. Fry a few pieces at a time for 1–2 minutes, until golden brown. Drain on paper towel.
Serve warm:
- Plate with caramelised pineapple, toasted coconut, and a drizzle of rum caramel or sweetened condensed milk.
Notes
Cook the custard thick so it holds its shape.
If adding pineapple chunks, dice finely and pat dry before folding into the base.
For a vegan version: use coconut cream instead of eggs for coating.
Serve fresh — the crisp shell softens after cooling. 📖 Notes
This recipe was created for the WHIWMADC series (What Happens If We Make A Dish Combining).
Drawn cards: Chinese cuisine, Puerto Rican cuisine, and Something Fried.
Inspired by Chinese fried milk (炸鲜奶) and the Puerto Rican Pina Colada, this dessert blends East Asian technique with Caribbean flavour in one indulgent bite.
If adding pineapple chunks, dice finely and pat dry before folding into the base.
For a vegan version: use coconut cream instead of eggs for coating.
Serve fresh — the crisp shell softens after cooling. 📖 Notes
This recipe was created for the WHIWMADC series (What Happens If We Make A Dish Combining).
Drawn cards: Chinese cuisine, Puerto Rican cuisine, and Something Fried.
Inspired by Chinese fried milk (炸鲜奶) and the Puerto Rican Pina Colada, this dessert blends East Asian technique with Caribbean flavour in one indulgent bite.
