Coconut butterscotch custard recipe

Coconut butterscotch custard for Danielle Alvarez's trifle.
Coconut butterscotch custard for Danielle Alvarez's trifle. Photo: William Meppem

This caramelised 'custard' is egg-free.


60g butter

190g dark brown sugar

60g cornflour

800ml coconut milk (two cans, preferably organic and free of additives) 

200ml milk

1 tsp salt 

20ml vanilla extract


1. Melt butter and sugar together over medium-high heat in a large heavy-based saucepan and let sugar melt and the colour deepen. This takes about 10 minutes. Add the cornflour and whisk in until completely smooth. Then, slowly and carefully pour the coconut milk and milk in a steady stream into the saucepan while continuously whisking. At this point also add the salt and vanilla. Switch to a spatula and keep stirring until it just simmers and the custard has thickened.

2. Strain through a fine sieve and allow to cool slightly. If you are not using straight away, press a layer of high-density freezer film (such as Glad Go-Between)  on top of the pudding so a skin does not form on top. You'll want to pour this over the genoise while the cake is still slightly warm so that more is absorbed.

Click here for Danielle Alvarez's complete chocolate, coconut butterscotch and raspberry trifle recipe.