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 cakes, 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 it’s 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.
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 1/4 cup of heavy whipping cream with a few tablespoons of powdered sugar (to your taste) and throw in a tsp of vanilla. Fold the heavy whipping cream into the completely cooled vanilla pudding and you have yourself an easy version of this recipe.
You can also whip up coconut milk the same way you whip heavy cream if you want a dairy free option or you simply want more coconut flavor.
Coconut Custard Recipe
Coconut custard is a great filling to use in your cakes, cupcakes, pie fillings or simply paired with some fresh fruits and berries
- 6 oz Whole milk room temperature
- 6 oz unsweetened coconut milk Ours comes in a can
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste (optional)
- 2 tsp coconut extract
- 4 large egg yolks room temperature
- 3 oz sugar
- 3 Tbsp cornstarch
Combine the milks and vanilla paste in a medium nonreactive saucepan and bring to a simmer over low heat.
Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened.
Scrape the mixture into a bowl and whisk in coconut and vanilla extract.
Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
Optional: Whip up 1/4 cup heavy whipping cream or coconut milk and fold into your pudding mixture for a lighter texture. This filling is not shelf-stable and should be kept refrigerated.
March 29, 2018