Klappertaart

Ingredients(for 1 individual ramekin (approx. 150g))

• 1 cup Young coconut flesh (kelapa muda, thinly sliced)
• 1 cup Low-fat milk (susu rendah lemak)
• 1 Egg white (from a large egg)
• 2 tbsp Wheat flour (tepung terigu)
• 1 tbsp Cornstarch (maizena)
• 2 tbsp Granulated coconut sugar (gula kelapa)
• 1 tbsp Raisins (kismis, optional topping) - optional
• 1 tbsp Chopped almonds (for topping) - optional
• 1/2 tsp Vanilla extract (ekstrak vanila)
• 1/4 tsp Ground cinnamon (kayumanis, for dusting) - optional
• 1/8 tsp Salt

Instructions

1. 1

   Preheat your oven to 170°C (340°F). Prepare two ramekins by lightly greasing them with a drop of oil or nonstick spray.

   3 minutes

   Use heatproof ramekins for even baking.

2. 2

   In a saucepan, mix low-fat milk, flour, and cornstarch until smooth. Add coconut sugar and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens into a custard.

   6 minutes

   Whisk continuously to avoid lumps.

3. 3

   Remove the pan from heat. Stir in vanilla extract and the sliced young coconut flesh until well combined.

   2 minutes

   Let the mixture cool slightly before the next step to prevent curdling.

4. 4

   In a clean bowl, whisk the egg white until it forms soft peaks. Gently fold the whipped egg white into the coconut custard mixture to lighten the texture.

   3 minutes

   Fold gently to keep the mixture airy.