- 1 400ml can of coconut milk
- 3 egg yolks
- 50 grams caster sugar
- 15 grams corn flour
- 85 grams shredded coconut
- 50 grams melted butter
- 1/3 cup icing sugar
- 4 sheets Antoniou Thick fillo pastry
- 12 mango slices
To make the custard
Add the coconut milk to a heavy bottomed sauce and heat on a medium heat until it comes to a simmer.
Meanwhile, whisk the yolks, corn flour and sugar (using a hand whisk) until well combined.
We need to temper the eggs, so take one ladleful of the warm coconut milk and add it to the egg mixture and continue to whisk ensuring everything is mixed well. Repeat with two more ladlefuls of coconut milk. Add this back to the pot with the coconut milk and continue to whisk on a medium heat for approx. 2-3 mins until the mixture becomes thick.
Once the custard has thickened, take it off the heat, pour it into a clean bowl, add 60 grams of the shredded coconut and mix well and let it cool down. Once cooled, cover it with a plastic wrap and refrigerate it until needed.
Preparing the pastry
Preheat your oven to 180 deg C and line a large oven tray with baking paper.
Take one sheet of pastry, brush liberally with butter, sprinkle with icing sugar and a little shredded coconut. Top with another sheet of pastry. Continue layering with remaining pastry, butter, sugar and coconut (do not sprinkle sugar or coconut on the very top layer).
Cut pastry into 3 strips lenthways and then crossways to form a total of 12 rectangles. Place on oven tray and cook in the oven for 8-10 minutes or until golden brown. Set aside to cool.
Assembling the mille feuille
To assemble, place 1 pastry rectangle on a plate. Spread with ¼ cup of coconut custard and lay two mango slices on top of the custard. Layer another pastry rectangle on top, repeat with the coconut custard and mango and finish off with another pastry rectangle.
Dust liberally with icing sugar and repeat with the remaining ingredients to make a total of 4 mille feuille.