Coconut Custard Halwa

A vibrant and layered Coconut Custard Halwa recipe — a unique twist on traditional halwa using coconut milk, flavoured custard powders, and nuts, perfect for festive or chilled desserts.

Ingredients

For the Halwa Layers:

• 2 cups coconut milk
• 2 tablespoons vanilla custard powder
• 2 tablespoons strawberry custard powder
• 1 cup sugar
• 2 tablespoons ghee
• Almonds and pistachios – chopped, for garnish

Method

1. Prepare the Vanilla Custard Layer

   • In a mixing bowl, combine 1 cup coconut milk with vanilla custard powder. Stir well until smooth and lump-free.
   • Heat a non-stick or heavy-bottomed pan and pour in the vanilla mixture.
   • Stir continuously on medium heat until the mixture thickens.
   • Add 1 tablespoon ghee and half the chopped nuts. Mix well.
   • Transfer this thickened mixture to a greased or decorative plate/tray and spread evenly.
   • Refrigerate for 15 minutes or until partially set.

2. Prepare the Strawberry Custard Layer

   • In another bowl, mix the remaining 1 cup coconut milk with strawberry custard powder, again stirring to avoid lumps.
   • Heat a clean pan, pour in the strawberry mixture, and stir continuously until it thickens.
   • Add the remaining 1 tablespoon ghee and more chopped nuts. Mix thoroughly.

3. Layer and Set

   • Take out the set vanilla custard layer from the fridge.
   • Pour the hot strawberry mixture over the vanilla layer and spread it evenly.
   • Garnish with additional chopped almonds and pistachios.
   • Refrigerate for 30 minutes or until fully set.

4. Slice and Serve

   • Once firm, cut into square or diamond-shaped pieces.
   • Serve chilled for a refreshing and creamy halwa experience.

Serving Suggestion

• Best served cold as a colorful dessert for festive occasions or special gatherings.
• Store in the refrigerator for up to 2–3 days.