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
↓ Recipe Never Miss A Cake
Total Time: 15 mins
Serves: 16 oz
coconut custard recipe

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.

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coconut custard 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
4.96 from 25 votes
Print Rate
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Serves: 16 oz
Calories: 597kcal

Ingredients

  • 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

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 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.

Nutrition

Serving: 4oz | Calories: 597kcal (30%) | Carbohydrates: 65g (22%) | Protein: 10g (20%) | Fat: 32g (49%) | Saturated Fat: 22g (110%) | Cholesterol: 377mg (126%) | Sodium: 67mg (3%) | Potassium: 373mg (11%) | Fiber: 1g (4%) | Sugar: 52g (58%) | Vitamin A: 630IU (13%) | Vitamin C: 2.4mg (3%) | Calcium: 154mg (15%) | Iron: 2.3mg (13%)

how to make coconut milk custard

 

16 comments on “Coconut Custard Recipe

  1. 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!

  2. 4 stars
    amazing if you enjoy coconut, a little bit bland, but you could easily put ginger or blackberry in it <3

  3. Tapioca starch works the same works the same as cornstarch, right? Sometimes known as arrowroot. (Corn allergy)

  4. 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.

  5. 5 stars
    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.

  6. How to store leftovers…and how long will it keep?

  7. Why wouldn’t you just use Coconut Milk instead of Whole Milk?

    1. you can if you want, I just like the flavor with whole milk better.

  8. This looks good! can I use homemade coconut milk instead of can? Will it still come out creamy?

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