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 1/3 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 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.
Coconut Custard Recipe
- 13.5 oz (383 g) unsweetened coconut milk Ours comes in a can
- 2 oz (57 g) Whole milk or water for dairy free option
- 1 tsp (1 tsp) vanilla extract
- 2 tsp (2 tsp) coconut extract
- 5 large (5 large) egg yolks room temperature
- 3 oz (85 g) sugar
- 3 Tbsp (3 Tbsp) cornstarch
- 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 1/3 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 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.