A silky, wobbly coconut custard set with eggs and vanilla, gently steamed until firm and served chilled as a refreshing dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small plate or ramekin
Garnishes: cinnamon, coconut flakes
Accompaniments: fresh fruit
Instructions
-
1
Whisk eggs, sugar, vanilla, and salt until smooth.
-
2
Warm coconut milk gently (do not boil). Slowly whisk into egg mixture.
-
3
Strain through a fine sieve into ramekins or a mold.
-
4
Steam gently for 25-30 min or bake in a bain-marie at 160°C until just set.
-
5
Cool to room temperature, then refrigerate until chilled.
-
6
Unmold and dust with cinnamon before serving.
Did You Know?
The name godro-godro refers to the wobbly, jiggling texture of the custard — a quality that delights both children and adults.
Chef's Notes
Equipment Tips
- saucepan
- ramekins or mold
- steamer or bain-marie
Garnishing
cinnamon, coconut flakes
Accompaniments
fresh fruit
The Story Behind Godro-Godro
Godro-godro shows the French colonial influence on Malagasy desserts, adapting the crème caramel concept with local coconut milk instead of cow's milk. The result is a lighter, more tropical custard that has become a cherished celebration dessert across the island.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!