Coconut custard makes a great filling for coconut cake or pairing with fresh berries
This is a rich and creamy coconut custard that is made from scratch using real coconut milk! A delicious filling for my coconut cake, cupcakes, a filling for pies or for serving with fresh fruits and berries on top of your breakfast pancakes.
The base of coconut custard is pastry cream which is just cream thickened with egg yolks like you would a lemon curd. I don't love the taste of pastry cream all on its own so I usually cut it with some whipped cream. This gives you Chantilly Cream or Diplomat which is what I use for my cream tart recipe.
How to make coconut custard
Making coconut custard is pretty easy if you follow these simple steps
- Heat your coconut milk in a sauce pan until simmering. Whisk constantly to prevent burning
- Whisk together your eggs, sugar, milk and cornstarch in a large heat proof bowl and set aside.
- Pour ⅓ of your hot milk into the egg mixture and whisk to combine.
- Slowly pour in the rest of your hot milk and whisk to combine. Add in your extracts.
- Return mixture to the saucepan over medium-high heat, whisking constantly until mixture thickens.
- Pour into a heat-proof container and cover with plastic wrap (make sure plastic is touching the surface of the custard) and place in the fridge to cool overnight before using.
Easy coconut custard recipe
If you aren't interested in making your custard from scratch, I have an easy recipe for you. You can buy a box of coconut instant pudding mix and it's basically the same thing. Whip up ¼ cup of heavy whipping cream with a few tablespoons of powdered sugar (to your taste) and throw in a teaspoon of vanilla. Fold the heavy whipping cream into the completely cooled vanilla pudding and you have yourself an easy version of this recipe.
Recipe
Ingredients
- 13.5 oz unsweetened coconut milk Ours comes in a can
- 2 oz Whole milk or water for dairy free option
- 1 teaspoon vanilla extract
- 2 teaspoon coconut extract
- 5 large egg yolks room temperature
- 3 oz sugar
- 3 tablespoon cornstarch
Instructions
- Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
- Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
- Add ⅓ of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
- Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
- Cover with plastic wrap and refrigerate until cold, at least 2 hours.
- Optional: Fold in ¼ cup stabilized whipped cream for a lighter texture once mixture is cooled.
Nutrition
Amy says
This custard is perfect and so silky! I made it exactly as the recipe says. I did run it through a strainer at the end because I noticed I had bits of egg in it so that was personal preference to ensure silkiness. It tastes a bit bland while still warm but don’t fret! Once it gets super cold, and has sat for a few hours in the fridge, the flavor develops.
Donmonique Slaughter says
This looks good! can I use homemade coconut milk instead of can? Will it still come out creamy?
Elizabeth Marek says
I don't see why it wouldn't work just as well
Robin Schick says
Why wouldn't you just use Coconut Milk instead of Whole Milk?
Sugar Geek Show says
you can if you want, I just like the flavor with whole milk better.
Thearla Kozy says
How to store leftovers...and how long will it keep?
Elizabeth Marek says
Store the leftovers in the fridge, it will keep for a few days
Roya A. says
This was fantastic; Thank you
Ariel says
It's delicious- I was looking for a dairy free substitute for custard filled moon cakes and this is perfect. I omitted the 2 oz water/milk so it would get extra thick as a filling.
Felicia says
This was amazing! Thank you for sharing! I love all of your recipes
Thomas says
Potato starch is a good option too 🙂
Sharon says
Can this be frozen? I am looking to use it as part of a trifle and if it can be frozen I can make this element well in advance.
The Sugar Geek Show says
Corn starch becomes a bit grainy after it is frozen so it's best to refrigerate if you make it ahead
Hélène says
Tapioca starch works the same works the same as cornstarch, right? Sometimes known as arrowroot. (Corn allergy)
The Sugar Geek Show says
Yes! You can totally use tapioca starch too
Spicyshadycakes says
Would love to try this out
Vivika H. says
amazing if you enjoy coconut, a little bit bland, but you could easily put ginger or blackberry in it <3
Maria says
Looks yummy! I’ll have to give this a try, for sure! Question: can I substitute coconut emulsion for the extract? That’s what I have on hand.
Thanks!