MasterChef Adam Liaw’s Custard Apple, Rum And Coconut Panna Cotta

April 12, 2013

You pass those bumpy green fruit at the grocer but don’t know what to do with them. Their luscious, custard flavour is ideal in MasterChef winner Adam Liaw’s panna cotta – try it this weekend!

The sweet and unique taste of custard apple, slightly reminiscent of pineapple and vanilla, is a perfect match with dark rum and coconut in this creamy and delicious dessert – Adam Liaw.

Serves 4-6. Preparation Time 10 mins. Cooking Time 5 mins


400ml pouring cream

400ml coconut milk

2 tsp dark rum

1 tbsp honey

2 tbsp caster sugar

18g powdered gelatin

400ml custard apple pulp and juice

toasted coconut and macadamia nuts, to serve


1. Place the pouring cream, coconut milk, rum, honey and caster sugar in a saucepan and sprinkle the gelatin over the top. Heat the liquid gently until nearly a simmer, stirring until all of the gelatin has dissolved. (To check this, lift your stirring spoon out of the mixture and make sure there is no gelatin granules sticking to it).

2. Allow to cool for 5 minutes and then stir through the custard apple pulp and juice. Freeze in individual molds or glasses for at least 2 hours, or until the panna cotta is set.

3. To serve, scatter the top of the panna cotta with either toasted coconut or macadamia nuts.

Have you tried custard apple?

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