'1 1/2 cup of milk (360 ml)'
'3/4 cup of coconut milk (180 ml)'
'1/2 cup of cornstarch (90 g)'
'4 tablespoons of potato starch'
'1 medium papaya (420 g), seeds removed, cut into pieces'
'1/4 cup of corn syrup (Karo - 60 ml)'
'1 tablespoon of lemon juice'
'1 1/2 cup of milk (360 ml)'
'3/4 cup of coconut milk (180 ml)'
'1/2 cup of cornstarch (90 g)'
'4 tablespoons of potato starch'
'1 medium papaya (420 g), seeds removed, cut into pieces'
'1/4 cup of corn syrup (Karo - 60 ml)'
'1 tablespoon of lemon juice'
Melt butter in a medium-sized pan
Mix the milk, coconut milk, cornstarch, and potato starch
Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens (8 minutes)
Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming
Let it cool
Mix the papaya with the corn syrup and lemon juice in a blender until the mixture is smooth
Distribute the coconut cream among four cups and top with the papaya mixture
Mix with a fork, creating a design
Cover with plastic wrap and refrigerate for about 1 hour before serving
361 calories per serving.
