Published: · Modified: by Elizabeth Marek · This post may contain affiliate links · 16 Comments
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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.
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
- Heat your coconut milk in a sauce pan until simmering. Whisk constantly to prevent burning
- Whisk together your eggs, sugar, milk and cornstarch in a large heat proof bowl and set aside.
- Pour ⅓ of your hot milk into the egg mixture and whisk to combine.
- Slowly pour in the rest of your hot milk and whisk to combine. Add in your extracts.
- Return mixture to the saucepan over medium-high heat, whisking constantly until mixture thickens.
- 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.
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 ¼ cup of heavy whipping cream with a few tablespoons of powdered sugar (to your taste) and throw in a teaspoon of vanilla. Fold the heavy whipping cream into the completely cooled vanilla pudding and you have yourself an easy version of this recipe.
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
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Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Course: Dessert
Cuisine: American
Servings: 16 oz
Calories: 597kcal
Author: Elizabeth Marek
Ingredients
- 13.5 oz unsweetened coconut milk Ours comes in a can
- 2 oz Whole milk or water for dairy free option
- 1 teaspoon vanilla extract
- 2 teaspoon coconut extract
- 5 large egg yolks room temperature
- 3 oz sugar
- 3 tablespoon 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 ⅓ 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 ¼ cup stabilized whipped cream for a lighter texture once mixture is cooled.
Nutrition
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
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Maria says
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!Reply
Vivika H. says
amazing if you enjoy coconut, a little bit bland, but you could easily put ginger or blackberry in it <3Reply
Spicyshadycakes says
Would love to try this out
Reply
Hélène says
Tapioca starch works the same works the same as cornstarch, right? Sometimes known as arrowroot. (Corn allergy)
Reply
The Sugar Geek Show says
Yes! You can totally use tapioca starch too
Reply
Sharon says
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.
Reply
The Sugar Geek Show says
Corn starch becomes a bit grainy after it is frozen so it's best to refrigerate if you make it ahead
Reply
Thomas says
Potato starch is a good option too 🙂
Reply
Ariel says
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.Reply
Roya A. says
This was fantastic; Thank youReply
Thearla Kozy says
How to store leftovers...and how long will it keep?
Reply
Elizabeth Marek says
Store the leftovers in the fridge, it will keep for a few days
Reply
Robin Schick says
Why wouldn't you just use Coconut Milk instead of Whole Milk?
Reply
Sugar Geek Show says
you can if you want, I just like the flavor with whole milk better.
Reply
Donmonique Slaughter says
This looks good! can I use homemade coconut milk instead of can? Will it still come out creamy?
Reply
Elizabeth Marek says
I don't see why it wouldn't work just as well
Reply
