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.