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Blueberry Mango CustardBlueberry Mango Custard

Blueberry Mango Custard

Rebecca Coleman
A simple layered dessert of crumble, mango custard and a blueberry jam.
Prep Time 20 minutes
Cook Time 5 minutes
Setting time 30 minutes
Course Dessert
Cuisine American
Servings 2

Ingredients
  

for the bottom layer

  • 4 Biscoff Lotus Biscuits

for the middle layer

  • 1 cup coconut milk canned
  • 3 tbsp mango puree canned
  • 2 tbsp Birds custard
  • 2 tbsp sugar

for the topping

  • 1 cup frozen blueberries
  • 1/4 cup water
  • 2 tbps chia seeds

Instructions
 

For the bottom layer

  • Crush up the 4 lotus biscuts either by hand or in a blender, and divide between two pretty glasses or ramekins.

For the middle layer

  • In a small saucepan, add the Bird's Custard and the sugar and whisk them well together.
  • Now add the mango puree and the coconut milk. Whisk well
  • Turn on the heat to medium-high, and continue whisking until the custard comes to a boil. As it boils, it will thicken. This should take about 5-7 minutes.
  • Divide the custard into the two glasses and place in the fridge to set while you do the next step.

For the blueberry topping

  • Place the frozen blueberries and the water in a small saucepan over medium heat and bring up to the boil. You can add sweetener like maple syrup if you like, if you think it's not sweet enough. Once it's boiling, using a potato masher or the back of your spoon to mash up and burst the berries as well as you can. This will help to further thicken the "jam."
  • Remove from heat and sprinkle over the chia seeds. Give it a quick stir, then leave for about 5-10 minutes to thicken.
  • Spoon the bluebery mixture overtop the custard mixture in the glasses, and again refrigerate.
  • Garnish with an additional lotus biscuit or a slice of mango and serve.
Keyword vegan