Coconut custard is a dessert that is so creamy, happy, and lip-smacking in every spoonful. Use coconut custard as pastry filling, for pies and trifles, or as a perfect cup of homemade dessert. This coconut custard recipe is all natural with coconut milk and few ingredients, kid friendly, and has happy island-vibes written all over it.
Table of contents
I can eat coconut all day and drink coconut water all night. Preferably under some palm trees, but with that said, my love for coconuts is nutty!
The flavor is tropical and the vibes are relaxed every time and that is why a coconut milk dessert, like coconut custard, is one of my favorites for indulging! Better yet, this kind of dessert is all natural and a better choice than so many commercial desserts.
What’s Good About Coconut Custard
- Easily made and Highly Versatile for use as in pies, pastry fillings, trifles, topping, with fruit, and in a cups as individual desserts.
- All Natural
- Kid friendly dessert
- Can be made vegan. Substitute dairy for vegan alternatives.
Ingredients
- 1 can Coconut Milk – regular, real coconut milk; canned
- 1/2 cup Milk – regular or 2%
- 3/4 cup granulated sugar
- 4 tbsp cornstarch
- Pinch of salt
- 5 large egg yolks
- 1 tbsp unsalted butter
- 2 teaspoons pure vanilla extract
Equipment
- Saucepan
- Whisk
- Measuring Cups and Spoon
- Heat Safe Bowl
- Plastic Wrap or Parchment Paper
Instructions
- In a medium saucepan, thoroughly whisk together the sugar, cornstarch, and salt. Then, incorporate the coconut milk and the cold milk into the mixture. It’s important not to apply any heat at this stage.
- Place the saucepan over low-medium heat and bring the mixture to a gentle simmer, whisking continuously.
- In a separate medium bowl, vigorously whisk the egg yolks.
- Gradually add approximately 1/4 cup of the hot milk mixture while whisking very rapidly. Continue this process with another 1/4 cup of the hot mixture until fully incorporated.
- Pour the egg-milk mixture back into the saucepan, very slowly and whisking quickly, and cook over medium heat, whisking gently but continuously until the custard comes to a bubbling boil for 1 minute and until the mixture thickens. Then, remove the saucepan from the heat.
- While stirring gently but quickly, add the butter and vanilla extract to the custard once removed from the heat. Mix very well.
- Pour the custard into individual serving dishes or into a glass bowl and cover with plastic wrap directly on the surface to prevent the formation of a skin.
- Refrigerate for at least 2 hours before serving.
NOTES
- Ensure thorough whisking and consider using an immersion blender to achieve a smooth mixture before transferring it into serving dishes.
- Be sure to temper the egg yolks by whisking quickly and pouring in the hot liquid slowly. This ensures that the eggs do not clump.
- Use freshest eggs possible. Remove any whites and the white fiber strand on the yolk (the chalaza).
Add Ins and Variations
- Add ube halaya or pandan extract for different flavor combinations.
- Present the ube custard topped with fresh young coconut meat or latik for texture, taste, and crunch.
- Add condensed milk for more sweetness to the custard flavor.
- Try sprinkles of toasted coconut and white chocolate slivers for extra indulgence.
- Add chia seeds and top with fresh mango or fruits.
- Tapioca Pearls would be a delicious add in!
How to Serve Coconut Custard
A nice scoop dressed with berries or toasted coconut is a perfect after dinner dessert. Find some simple yogurt jars to make the serving style more special and easily store leftovers.
Simply made, coconut custard can be served simply solo or make it brunch and picture worthy by adding beautiful glassware, spoons, and edible flowers on top.
Coconut Custard Recipe
This easy dessert recipe makes the best coconut custard that is perfect alone or as a filling or topping. It's creamy, rich, and delicious!
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Servings: people
Calories: 376kcal
Equipment
- 1 saucepan
- 1 whisk
- Measuring Cups and Spoon
- 1 Heat Safe Bowl
- 1 Plastic Wrap or Parchment Paper
Ingredients
- 1 can Coconut Milk real coconut milk; canned
- ½ cup Milk regular or 2%
- ¾ cup granulated sugar
- 4 tbsp cornstarch
- Pinch of salt
- 4 large egg yolks or 5 small egg yolks
- 1 tbsp unsalted butter
- 2 teaspoons pure vanilla extract
Instructions
- In a medium saucepan, thoroughly whisk together the sugar, cornstarch, and salt. Then, incorporate the coconut milk and the cold milk into the mixture and mix. It's important not to apply any heat at this stage.1 can Coconut Milk, ¾ cup granulated sugar, 4 tbsp cornstarch, Pinch of salt, ½ cup Milk
- Place the saucepan over low-medium heat and bring the mixture to a gentle simmer, whisking continuously.
- In a separate medium bowl, vigorously whisk the egg yolks.4 large egg yolks
- Gradually add approximately 1/4 cup of the hot milk mixture while whisking very rapidly. Continue this process with another 1/4 cup of the hot mixture until fully incorporated.
- Pour the egg-milk mixture back into the saucepan, very slowly and whisking quickly, and cook over medium heat, whisking gently but continuously until the custard comes to a bubbling boil for 1 minute and until the mixture thickens. Then, remove the saucepan from the heat.
- While stirring gently but quickly, add the butter and vanilla extract to the custard once removed from the heat. Mix very well.1 tbsp unsalted butter, 2 teaspoons pure vanilla extract
- Pour the custard into individual serving dishes or into a glass bowl and cover with plastic wrap directly on the surface to prevent the formation of a skin.
- Refrigerate for at least 2-3 hours before serving.
Notes
- Ensure thorough whisking and consider using an immersion blender to achieve a smooth mixture before transferring it into serving dishes.
- Be sure to temper the egg yolks by whisking quickly and pouring in the hot liquid slowly. This ensures that the eggs do not clump.
- Use freshest eggs possible. Remove any whites and the white fiber strand on the yolk (the chalaza).
Nutrition
Nutrition Facts
Coconut Custard Recipe
Amount per Serving
Calories
376
% Daily Value*
Fat
23
g
35
%
Saturated Fat
18
g
113
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
164
mg
55
%
Sodium
27
mg
1
%
Potassium
224
mg
6
%
Carbohydrates
40
g
13
%
Fiber
0.1
g
0
%
Sugar
31
g
34
%
Protein
5
g
10
%
Vitamin A
317
IU
6
%
Vitamin C
1
mg
1
%
Calcium
64
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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