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Coconut Custard

  Canned unsweetened coconut milk/1 1/2 cups fresh coconut milk 14 Ounce
  Coconut rum 1 Ounce (Malibu)
  Milk 1 Cup (16 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Egg yolks 5

Line a baking sheet with parchment paper and cut another piece of parchment the same size.
Combine the coconut milk, rum and milk in a bowl and mix well.
Combine the sugar and cornstarch in another bowl and stir with a fork until free from lumps.
Add the egg yolks and 1 cup of the coconut milk mixture to the sugar mixture; whisk until smooth.
Place the egg yolk mixture in a saucepan over medium heat and cook until small bubbles form on the surface, stirring constantly.
Remove from heat.
Pour the custard evenly in the parchment-lined baking sheet.
Place the additional parchment over the surface to prevent a skin from forming.
Cool in the refrigerator

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1925 Calories from Fat 1011

% Daily Value*

Total Fat 112 g172.8%

Saturated Fat 82.3 g411.3%

Trans Fat 0 g

Cholesterol 948 mg316%

Sodium 187.9 mg7.8%

Total Carbohydrates 208 g69.2%

Dietary Fiber 0.45 g1.8%

Sugars 145.5 g

Protein 33 g67%

Vitamin A 26.2% Vitamin C

Calcium 35.4% Iron 13.2%

*Based on a 2000 Calorie diet

Coconut Custard Recipe