Coconut Custard
Make Coconut Custard effortlessly with our easy recipe. A rich, comforting dessert that’s perfect for any occasion!
Ingredients
- 1 cup Coconut milk Use full-fat for creaminess.
- 1 cup Heavy cream
- ¾ cup Sugar Adjust based on sweetness preference.
- 4 large Eggs
- ½ cup Shredded coconut Unsweetened is recommended for balance.
- 1 tsp Vanilla extract
- Pinch Salt
Instructions
- Step 1: Preparing Your Tools and OvenBefore you start, preheat your oven to 325°F (160°C). Gather your baking dish or ramekins, and prepare a water bath (bain-marie). A water bath ensures gentle, even cooking, preventing the custard from curdling or cracking.
- Step 2: Mixing the Custard BaseIn a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly frothy. This step is crucial for incorporating air, which contributes to the custard's creamy texture.Slowly pour in the coconut milk and heavy cream, stirring constantly. Add the vanilla extract, shredded coconut, and a pinch of salt to enhance the flavors.
- Step 3: Straining for SmoothnessFor a professional-grade custard, strain the mixture through a fine-mesh sieve. This step removes any lumps or egg solids, ensuring a silky texture.
- Step 4: Pouring and BakingCarefully pour the custard mixture into your prepared dish or ramekins.Place the dish in the water bath and bake for 45-50 minutes. The custard is ready when it’s set but still has a slight jiggle in the center.
- Step 5: Cooling and ServingRemove the custard from the oven and let it cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours to achieve the perfect consistency. Serve as is or garnish with toasted coconut or whipped cream for a decorative touch.
Notes
Ingredient Tips
- Coconut Milk: For an authentic taste, opt for canned coconut milk rather than diluted options.
- Eggs: Room-temperature eggs are easier to whisk and help the custard set evenly.
- Sugar Alternatives: Consider using coconut sugar or honey for a healthier twist.