Mango and Coconut Egg Custard

This dessert enriched with added milk powder, will provide a source of protein and calcium in every serve. Recreate this dessert into a delicious mid-meal snack by setting the custard into individual pastry cases.


    • 125g MAGGI Premium Coconut Milk Powder 
    • 170g NESTLÉ DOCELLO No Bake Egg Custard Mix
    • 1L milk 
    • 150g SUNSHINE Full Cream Milk Powder
    • 800ml mango nectar
    • 30g brown sugar
    • 1 tsp vanilla 
    • 300g fresh, frozen or canned mango, diced


    1. Whisk the MAGGI Premium Coconut Milk Powder and NESTLÉ DOCELLO No Bake Egg Custard Mix with 300ml milk and the SUNSHINE Full Cream Milk Powder to form a smooth paste. In a saucepan bring remaining milk to the boil. Whisk in paste and simmer for 3 min stirring constantly till thickens. Remove from heat.
    2. Stir mango nectar through the egg custard mix.
    3. Pour into individual bowls or a 1/2 size gastronorm (325mm x 265mm) and chill to set for a minimum of 2 hours.
    4. Mix brown sugar and vanilla. Garnish custard with diced mango and sugar mixture to serve.

    Nutritional per serve

    Nutrition Per serve (115g)

    • Energy 810kJ (195kCal) 
    • Protein 5g 
    • Total Fat 8g
    • Saturated Fat 6g 
    • Total Carbohydrate 25g 
    • Sugars 23g
    • Fibre 0.5g 
    • Sodium 95mg 
    • Calcium 120mg