Coconut milk transforms a rich, creamy classic into a tropical dream.
When I was growing up, a custard dessert came out of a packet in a tiny box. You could find it on the grocery shelf nestled between the pudding and gelatin mixes. It wasn’t until many decades later that I began getting my custard fix the homemade way, and to this day, it remains one of my favorite dessert treats. And with this recipe for coconut custard, I’ve graduated to satisfying two of my passions: coconut and custard, all in one creamy, tasty bowl. This custard is the perfect union of vanilla and coconut flavors, evoking visions of palm trees swaying in the breeze and also cozy comfort-food moments at the same time.
Never made custard from scratch before? The technique is straightforward, but you do need to watch the heat below your pan and whisk the mixture continually while it thickens. This ensures the eggs in your milk mixture cook to thicken the dessert without curdling. And curdling is precisely what happened the first time I made custard. Fortunately it wasn’t an epic fail since I was able to strain the custard through a sieve to remove all those curdled egg bits, and the finished dish still tasted good. The next time I made it, I paid closer attention and nailed a perfect custard!
While custard is usually milk- or cream-based, I love how easy it is to make this recipe dairy-free. Because it only uses one-quarter cup of milk, you can easily swap that for water or any plant-based milk. And speaking of plant milks, look for one with just two ingredients (water and coconut, oats, or a nut) if you can; many commercial brands contain sweeteners, oils, flavorings, or other additives. You can also substitute arrowroot starch for cornstarch if you prefer for this recipe. And while I don’t recommend omitting the coconut extract, you could use a small splash of almond extract if you like a nuttier flavor.
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Drop the spoon: Coconut custard in pastries, tarts, and more
In love with the flavor of this custard? You can branch out like I did and use it as a filling for any number of delicious baked and fried desserts. I place the chilled custard in a piping bag fitted with a plain tip and carefully inject it into the center of Sopapillas, Beignets, and even this donut-hole-like Fried Dough Recipe. You can also use it to fill baked Mini Tart Shells or this Tart Crust Recipe; once set, top tarts with chocolate curls or a chocolate glaze, or with fresh fruit like berries, sliced peaches, sliced kiwis or mangoes for a picture-perfect dessert. The custard can also be used to fill these Coconut Cupcakes before you frost them, or use it as a delicious coconut filling for a layer cake. You can also bake off your favorite shape of Puff Pastry or Gluten-Free Puff Pastry and use the custard as a filling. Sweet dreams to all you bakers!
How do I store leftovers?
Place a layer of plastic wrap directly on the coconut custard’s surface to prevent a thick skin from forming. Refrigerate the custard, tightly wrapped or in an airtight container, for up to 4 days. I don’t recommend freezing this custard, as it will negatively impact the texture.
Serving suggestions
Coconut custard is the perfect ending to light, tropical-themed meals like Coconut Shrimp or Chicken Pineapple Kabobs. It’s also cooling after curries like Slow-Cooker Chicken Curry, Thai Shrimp Curry, or the fiery flavors of Jungle Curry. Looking for an extra garnish on your custard instead of (or in addition to) coconut or whipped cream? Try diced mango or kiwi, chopped pistachios, or candied rose petals for more color and texture.
Prep: 10 minutes
Cook: 15 minutes
Chilling Time: 2 hours
Total: 2 hours 25 minutes
Ingredients
- 1 can unsweetened coconut milk (13 1/2 ounces)
- 1/4 cup whole milk or water or dairy-free milk
- 5 large egg yolks at room temperature
- 5 tablespoons granulated sugar
- 4 tablespoons cornstarch
- 1 1/4 teaspoons vanilla extract
- 1 3/4 teaspoons coconut extract
- Whipped cream for garnish (optional)
- Toasted coconut for garnish (optional)
Instructions
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Pour the coconut milk and whole milk into a saucepan. Heat over medium heat until simmering, stirring frequently to prevent burning.
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In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth.
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Slowly add a small ladle of the hot milk mixture into the egg mixture while whisking constantly. This step helps warm the eggs gently.
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Pour the tempered egg mixture back into the saucepan with the remaining milk. Continue to whisk over medium heat until the custard thickens, about 10 minutes.
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Remove the saucepan from heat. Stir in the vanilla extract and coconut extract.
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Pour the custard into 4 serving dishes. To avoid a skin forming, lay a piece of plastic wrap directly on the surface. Refrigerate for at least 2 hours or until thoroughly chilled.
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Serve with whipped cream and toasted coconut if desired.
Nutrition Info:
Calories: 409kcal (20%) Carbohydrates: 30g (10%) Protein: 6g (12%) Fat: 30g (46%) Saturated Fat: 24g (150%) Sodium: 32mg (1%) Fiber: 2g (8%) Sugar: 20g (22%)
Recipes written and produced on Food Faith Fitness are for informational
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