Coconut Custard Recipe
This easy dessert recipe makes the best coconut custard that is perfect alone or as a filling or topping. It's creamy, rich, and delicious!
Ingredients
- 1 cancoconut milk (real coconut milk; canned)
- ½ cupmilk (regular or 2%)
- ¾ cupgranulated sugar
- 4 tbspcornstarch
- salt
- 4 largeegg yolks (or 5 small egg yolks)
- 1 tbspunsalted butter
- 2 teaspoonspure vanilla extract
Directions
- 1
In a medium saucepan, thoroughly whisk together the sugar, cornstarch, and salt. Then, incorporate the coconut milk and the cold milk into the mixture and mix. It's important not to apply any heat at this stage.
- 2
Place the saucepan over low-medium heat and bring the mixture to a gentle simmer, whisking continuously.
- 3
In a separate medium bowl, vigorously whisk the egg yolks.
- 4
Gradually add approximately 1/4 cup of the hot milk mixture while whisking very rapidly. Continue this process with another 1/4 cup of the hot mixture until fully incorporated.
- 5
Pour the egg-milk mixture back into the saucepan, very slowly and whisking quickly, and cook over medium heat, whisking gently but continuously until the custard comes to a bubbling boil for 1 minute and until the mixture thickens. Then, remove the saucepan from the heat.
- 6
While stirring gently but quickly, add the butter and vanilla extract to the custard once removed from the heat. Mix very well.
- 7
Pour the custard into individual serving dishes or into a glass bowl and cover with plastic wrap directly on the surface to prevent the formation of a skin.
- 8
Refrigerate for at least 2-3 hours before serving.