Coconut Custard Recipe

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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.

coconut custard recipe

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

  1. Heat your coconut milk in a sauce pan until simmering. Whisk constantly to prevent burning
  2. Whisk together your eggs, sugar, milk and cornstarch in a large heat proof bowl and set aside. 
  3. Pour 1/3 of your hot milk into the egg mixture and whisk to combine. 
  4. Slowly pour in the rest of your hot milk and whisk to combine. Add in your extracts. 
  5. Return mixture to the saucepan over medium-high heat, whisking constantly until mixture thickens. 
  6. 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. 

creamy coconut custard made from coconut milk

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

Coconut custard is a great filling to use in your cakes, cupcakes, pie fillings or simply paired with some fresh fruits and berries

Course Dessert
Cuisine American
Keyword coconut, coconut custard
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 oz
Calories 597 kcal


  • 13.5 oz unsweetened coconut milk Ours comes in a can
  • 2 oz Whole milk or water for dairy free option
  • 1 tsp vanilla extract
  • 2 tsp coconut extract
  • 5 large egg yolks room temperature
  • 3 oz sugar
  • 3 Tbsp cornstarch


  1. Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.

  2. Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.

  3. 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.

  4. Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.

  5. Cover with plastic wrap and refrigerate until cold, at least 2 hours.

  6. Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

Nutrition Facts
Coconut Custard Recipe
Amount Per Serving (4 oz)
Calories 597 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 22g 110%
Cholesterol 377mg 126%
Sodium 67mg 3%
Potassium 373mg 11%
Total Carbohydrates 65g 22%
Dietary Fiber 1g 4%
Sugars 52g
Protein 10g 20%
Vitamin A 12.6%
Vitamin C 2.9%
Calcium 15.4%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.

how to make coconut milk custard


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