Mango Fool (Or Papaya Or Banana...) - cooking recipe

Ingredients

CUSTARD
1 cup unsweetened coconut milk
1 cup water
2 eggs, lightly beaten
1/2 cup sugar
salt (optional)
FRUIT
3 teaspoons water
3 tablespoons sugar
2 1 papayas or 2 bananas
whipped cream, for serving

Preparation

CUSTARD.
Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
Add salt to taste. Refrigerate custard.
FRUIT.
While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
Mash fruit or press through a sieve. Refrigerate.
SERVE.
Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.