Christmas Custard with Toasted Coconut, Panela, and Mandarin

Instructions

1. 1

   In a dry skillet, toast the shredded coconut over medium-low heat for 3 to 5 minutes, stirring constantly, until lightly golden and fragrant. Remove immediately so it does not burn.

2. 2

   In a medium saucepan, combine 750 ml (3.2 cups) of the whole milk with the grated panela, cinnamon stick, mandarin peel, and whole cloves. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the panela fully dissolves and the mixture becomes aromatic. Do not let it boil vigorously.

3. 3

   Strain the infused milk to remove the cinnamon stick, mandarin peel, and cloves, then return it to the saucepan.

4. 4

   In a separate bowl, whisk the remaining 250 ml (1 cup) whole milk with the cornstarch until completely smooth.

5. 5

   Place the infused milk over medium-low heat and slowly add the cornstarch mixture, whisking constantly. Add the heavy cream, unsalted butter, and fine salt.

6. 6

   Cook for 10 to 12 minutes, stirring constantly with a wooden spoon or whisk, until the custard thickens and you can briefly see the bottom of the pan when stirring. Add the toasted coconut and mix well to distribute evenly.

7. 7

   Pour the custard into one large mold or 8 individual heatproof serving dishes. Smooth the surface with a spatula.

8. 8

   Let cool at room temperature for 20 minutes. Then refrigerate for at least 2 hours until set and chilled.

9. 9

   Before serving, sprinkle the top with ground cinnamon. For a gently warm presentation, you may heat each portion in the oven at 250°F (120°C) for 5 to 7 minutes, although it is traditionally enjoyed cold.