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
Servings 16 oz
- 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
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.
Serving: 4oz | Calories: 597kcal | Carbohydrates: 65g | Protein: 10g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 377mg | Sodium: 67mg | Potassium: 373mg | Fiber: 1g | Sugar: 52g | Vitamin A: 630IU | Vitamin C: 2.4mg | Calcium: 154mg | Iron: 2.3mg