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
COCONUT CREAM BARS
With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
- Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
- Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
- Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
- Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
- Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.
COCONUT CUSTARD SQUARES
Make and share this Coconut Custard Squares recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat the eggs in a large bowl and beat in the coconut milk, sugar and salt.
- Place the bowl over a pan of gently simmering water and stir with a wooden spoon for 15 minutes, or until it begins to thicken.
- Pour in a prepared dish. Brush the butter over the inside of a 7 1/2 square ovenproof dish, about 1 1/2 in depth.
- Bake the custard in an oven heated at 350°F for 20 to 25 minutes.
- Remove from oven and allow to cool completely.
- Turn the custard out of the dish and cut the custard in squares.
- Serve decorated with coconut shreds, strips of lime rind and slices of fruit.
Nutrition Facts : Calories 464.6, Fat 25.9, SaturatedFat 18.9, Cholesterol 281.7, Sodium 206.3, Carbohydrate 50.5, Fiber 2.3, Sugar 47.8, Protein 11.1
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