Chocolate Custard Pot with Mango and Coconut
Desserts
Food
This silky chocolate custard pot recipe is layered with sweet‑ripe mango and creamy coconut, creating subtle tropical warmth beneath rich cocoa notes. With its indulgent texture and balanced flavour profile, it’s a standout dessert suitable for both refined a‑la‑carte service and polished brunch menus.
Ingredients
• 1.1l milk
• 120g sugar
• 150g Bird’s Custard Powder
• 25g McDougalls Cocoa Powder
• 400ml coconut milk
• 200ml mango coulis
Method
- To make the custard, pour 150ml of the milk into a bowl. Whisk the sugar, Bird’s Custard Powder and 15g McDougalls Cocoa Powder and mix well.
- Pour the rest of the milk and coconut milk into a pan and heat to just below boiling.
- Pour the milk, sugar and custard mix into the pan of milk and whisk.
- Keep whisking and heating until it’s thick and just begins to boil. While hot, carefully pour the mix into the moulds, allow to set and then put in the fridge for a couple of hours or overnight.
- Serve topped with mango coulis and a dusting of McDougalls Cocoa Powder.
