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

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
US Customary - Metric


  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*
Fat 32g49%
Saturated Fat 22g110%
Cholesterol 377mg126%
Sodium 67mg3%
Potassium 373mg11%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 52g58%
Protein 10g20%
Vitamin A 630IU13%
Vitamin C 2.4mg3%
Calcium 154mg15%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.