SERENA’S COCONUT CUSTARD SUPREME

SERENA’S COCONUT CUSTARD SUPREME

MUST have everything ready to go before starting this recipe..

first make one batch of custard

in a cup have 2 heaping tbsp cornstarch and mix with a little bit of water to make a lump free liquid

in a mixing bowl have 12 egg yolks and 3 3/4 cups sugar. Mix  with fork, then pour in the cornstarch mixture.

put 3 1/2 cups regular milk in a dutch oven pot and one stick of butter, have a wooden spoon ready.

bring your milk to a boil but stir constant.. if you scorch this you could ruin  your custard. stir constant but DO NOT scrape the bottom so if you did barely scotch the milk you won’t get anything in there..

once milk is really hot and almost ready to boil you start scraping with rubber spatula, all your sugar mixture into the milk.

stir with wooden spoon constant it should start to thicken.. have you another cup of cornstarch and water mixture to the side and add once it starts thickening like pudding. .. now take off heat. stir in some vanilla extract.

stir in your coconut (a whole bag of shredded sweetened coconut) like before do not scrape bottom.. make sure your coconut is not clumped.

now  pour into a large walled container or dish. .. mine is a Rachel Ray container.. a regular 9×13 won’t hold double of this recipe.. so if 9×13 pan is all  you have leave out the next part and just serve one layer.

Okay so my custard is in my big container.. Now I take One whole package of oatmeal sugar coated cookies

and I break them up into chunks and layer over top.

Now I make a whole new batch of custard  exactly like I just made in the washed pot.

Pour that custard over top when done, spread it evenly..

now  cover and put this in the fridge overnight or at least 4 hours. .. you will not add the second package of cookies until just before serving so they will be crunchy with each serving.

Enjoy..

Serena