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
Provided by Elizabeth Marek
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- 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 Facts : ServingSize 4 oz, Calories 597 kcal, Carbohydrate 65 g, Protein 10 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 377 mg, Sodium 67 mg, Fiber 1 g, Sugar 52 g
CAN'T-MISS COCONUT CUSTARD PIE
This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? -Betty Swain, Bear, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.
OLD-FASHIONED COCONUT CUSTARD
This recipe came from a friend who worked for a period at a well known regional restaurant in Qld known as Weis'. This makes one of the smoothest, creamiest baked custards that I've ever had the privilege of tasting. All those eggs can make it a bit 'eggy' you may be able to eliminate this with the addition of a little cream cheese as used in some flans. Otherwise, modify the recipe maybe use one less egg or use 4 whole eggs 1 yolk etc. I still love this custard...don't let that put you off trying it...plz. Cooking time is a suggestion only.
Provided by mb.read
Categories Dessert
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk and sugar in pan, stir over heat until sugar is dissolved.
- Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
- Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
- Place baking dish with enough hot water to come half-way up the sides of the dish.
- Bake in a moderate oven/180°C until set.
Nutrition Facts : Calories 792.4, Fat 47.2, SaturatedFat 30.8, Cholesterol 327.1, Sodium 270.4, Carbohydrate 76.5, Fiber 2.8, Sugar 65.2, Protein 19.9
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
COCONUT CUSTARD
Provided by Bobby Flay
Categories dessert
Yield fliling for one 4-layer cake
Number Of Ingredients 8
Steps:
- Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
- Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
COCONUT CREAM CUSTARD
Make and share this Coconut Cream Custard recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 13m
Yield 4 Cups
Number Of Ingredients 5
Steps:
- Whisk together in heavy saucepan.
- Bring to a boil over medium heat, whisking costantly and boil 1 minute or till thick, keep whisking.
- Remove from heat.
- Place pan in ice water, whisking occasionally until cool.
- Cover and chill at least 1 hour before using.
Nutrition Facts : Calories 755.6, Fat 27.5, SaturatedFat 21, Cholesterol 266.1, Sodium 109.5, Carbohydrate 121.2, Fiber 0.3, Sugar 103.4, Protein 8.9
COCONUT CUSTARD PIE III
A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.
Provided by Susan Hadobas
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
- Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
- Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 35.2 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 267.6 mg, Sugar 26.7 g
COCONUT CUSTARD CREAM PIE
This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious!
Provided by Brenda
Categories Pie
Time 10m
Yield 1 nine inch pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
- Cook in top of double boiler or medium non-stick pot.
- When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
- Add in vanilla, coconut, and food coloring.
- Cook until well thickened.
- Pour into prepared pie shell.
- When cooled, top with Creamy Cool Whip then toasted coconut.
Nutrition Facts : Calories 673.6, Fat 51.7, SaturatedFat 37.8, Cholesterol 127.9, Sodium 384.8, Carbohydrate 46.1, Fiber 3.4, Sugar 21, Protein 10.2
COCONUT VANILLA CUSTARD ICE CREAM - LOW CARB AND DAIRY-FREE
This recipe makes a decadent, low carb, and dairy-free ice cream that is really out of this world! You will love this even if you don't love coconut. My husband (who has no dietary restrictions and is an ice cream addict) told me that this is the best that he's ever had. Each 1/2 cup serving contains 6.4 grams of net carbohydrates, and 24.2 grams of healthy fat from the coconut (gotta love those medium chain triglycerides)!
Provided by getfitkate
Categories Ice Cream
Time 3h15m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan set over medium-low heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring the mixture just to a boil.
- While the coconut mixture is heating, whisk the egg yolks until pale and aerated.
- Once the coconut mixture has come to a slight boil, whisk about 1/3 of the mixture into the yolks.
- Add another 1/3 of the mixture to the yolks, whisking quickly, then return the combined mixture to the saucepan.
- Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, about 2-3 minutes. Do not boil or the eggs can coagulate.
- Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract.
- Cover and refrigerate overnight in the lowest part of your refrigerator.
- Follow your ice cream makers instructions to freeze your ice cream. With my Cuisinart, I pour the mixture into the frozen freezer bowl and let it mix until thickened, about 20 minutes. This is a good time to serve it. If you have leftovers or will not eat it right after fabricating, transfer the ice cream to an airtight container and place in the freezer. When you do serve it, let it sit out for about 20 minute to soften slightly.
Nutrition Facts : Calories 212.4, Fat 22.5, SaturatedFat 18.9, Cholesterol 76.8, Sodium 26.2, Carbohydrate 2.5, Sugar 0.1, Protein 2.6
COCONUT-CARAMEL CUSTARD
This recipe is by Nicole Rauthier and is best enjoyed the day AFTER making to let the custard set properly and allow the flavours to mellow and marry. Baking time is 50 minutes for one large flan and 30 minutes for ramekins.
Provided by evelynathens
Categories Dessert
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325F.
- Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
- Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
- Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
- Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
- Tilt the molds to coat all of the surfaces with caramel.
- Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
- Scald until the sugar dissolves completely.
- Remove from heat.
- In a large bowl, whisk the eggs and vanilla.
- Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
- Strain the custard through a fine sieve into a bowl.
- Carefully pour into the caramel-lined souffle dish or ramekins.
- Line a large roasting pan with 2 layers of paper towels (see Note).
- Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
- Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
- Be careful not to let the water boil; do not disturb the custard while baking.
- This is the only"secret" to producing a smooth and velvety custard.
- Remove the souffle dish immediately from the hot water.
- Allow to cool in a cold-water bath.
- Chill thoroughly.
- To serve, run a knife around the edge of the custard and turn out onto dessert plates.
- Serve with whipped cream, if desired.
- Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.
COCONUT CUSTARD PIE I
Coconut custard - best tasting pie ever!
Provided by Lesley
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
- Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 55.9 g, Cholesterol 79.4 mg, Fat 23.6 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 12.5 g, Sodium 256.7 mg, Sugar 42.7 g
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