Rambutans with roast coconut custard - Roast

Method

Peel 16 rambutans and refrigerate. Take two cups of shredded coconut (frozen from a Thai grocer or dried from the supermarket) and lay on a baking tray. Roast in a pre-heated oven at 180C for 20 mins until the coconut has turned golden brown. Keep a quarter of a cup to sprinkle on at the end. Make a custard (or heat a bought one gently until it's hot) and pour onto the roasted coconut in a bowl. Allow it to cool completely, then put it in the fridge overnight. The next day, strain the custard through a fine sieve or clean muslin cloth.

To serve 

Serve the rambutans with the custard and decorate with roast coconut threads.