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Klappertaart
Baked young coconut custard
Manado's baked young coconut custard
Manado, at the northern tip of Sulawesi, inherited klappertaart from its Dutch colonial kitchens (klapper is old Dutch for coconut), and it is still the dessert North Sulawesi families bring to birthdays, Christmas and church gatherings. Soft strips of young coconut flesh are folded through a creamy, cinnamon-scented milk custard with raisins, then baked under a sprinkle of almonds until barely set and bronzed on top. It is eaten warm or cold, spooned straight from the dish. Many recipes soak the raisins in rum or add a splash to the custard; this one is alcohol-free, with the rum as an option. Overbaking it until firm is the mistake to avoid; it should be soft and spoonable. Chef's tip: use the jelly-soft flesh of young coconuts (or frozen young coconut strips); grated mature coconut makes the custard dry and chewy.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the custard
- 2 cups whole milk
- 1 ⅜ oz cornflour
- 3 ⅛ oz caster sugar
- 1 ⅜ oz unsalted butter
- 1 tsp vanilla extract
- 1 pinch salt
- 9 oz young coconut fleshin strips, from 2 young coconuts, or frozen
- 1 ¾ oz raisins
- 3 tbsp warm waterto soak the raisins
- 2 tbsp dark rum (optional)traditional option, instead of the water
- ½ tsp ground cinnamon
For the meringue
- 1 oz caster sugar
To finish
- ⅞ oz flaked almonds
- ¼ tsp ground cinnamon
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Method
0/8 doneStep 2: Whisk 1 ⅜ oz cornflour with 100 ml of 2 cups whole milk until smooth, then whisk in 3 egg yolks.
Step 3: Heat the rest of the milk with 3 ⅛ oz caster sugar and 1 pinch salt in a pan over a medium heat until steaming. Pour in the cornflour mixture, whisking, and stir for 2–3 minutes until it thickens to a soft, pourable custard. Don't let it get stiff.
6 minStep 4: Take off the heat and stir in 1 ⅜ oz unsalted butter, 1 tsp vanilla extract and ½ tsp ground cinnamon. Fold in 9 oz young coconut flesh and the raisins with their soaking liquid.
Step 5: Whisk 2 egg whites to soft peaks, add 1 oz caster sugar and whisk to glossy peaks. Fold a third into the warm custard to loosen it, then gently fold in the rest.
5 minStep 6: Pour into the dish and scatter with ⅞ oz flaked almonds and ¼ tsp ground cinnamon.
Step 7: Bake for 35–40 minutes, until the top is golden brown and puffed and the custard jiggles slightly in the centre when the dish is nudged.
38 minStep 8: Rest for 15 minutes before serving warm, or chill and serve cold within 3 days. It sinks a little as it cools, which is normal.
15 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 6 g
- Carbs
- 26 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does klappertaart take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
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