This simple creamy coconut custard is the perfect light dessert. With only a few ingredients, this dessert is easy and inexpensive to make and will satisfy your sweet tooth without having you feeling overly full.
How to Make Coconut Custard
Step 1: In a medium saucepan, combine sugar, cornstarch, salt and light coconut milk. Bring mixture to a boil over medium heat. Cook for 1 minute, stirring constantly.
Step 2: Remove mixture from the heat and stir in vanilla and coconut extracts.
Step 3: Using a fine mesh strainer, strain the custard into a shallow 2-quart dish. Cover surface of custard with plastic wrap. Chill overnight.
Step 4: Dish custard into 8 6-ounce ramekins. Before serving, sprinkle with cinnamon.
Do I have to strain it?
No, if you don’t have a fine mesh sieve or don’t feel like going to the trouble, I have skipped this step and still produced a delicious custard. However, the texture will be similar to tapioca instead of a smooth custard. I prefer it smooth so I like to include this step but it will not affect the flavor, only the texture.
What if I don’t have coconut extract?
This recipe can be made without the coconut extract and will still have a coconut flavor, just not as strong. If you cannot find coconut extract feel free to omit it from the recipe.
Can I use full-fat coconut milk?
Definitely! I’ve made it both ways and actually prefer the lighter version. I find the full-fat to be too rich. But if you prefer a richer custard you can the swap light coconut milk for full-fat.
Storage
Coconut custard can be stored in the refrigerator for 3-5 days.
Simple Creamy Coconut Custard
Description
This simple creamy coconut custard is the perfect light dessert. With only a few ingredients, this dessert is easy and inexpensive to make and will satisfy your sweet tooth without having you feeling overly full.
Ingredients
Instructions
-
In a medium saucepan, combine sugar, cornstarch, salt and light coconut milk. Bring mixture to a boil over medium heat. Cook for 1 minute, stirring constantly.
-
Remove mixture from the heat and stir in vanilla and coconut extracts.
-
Using a fine mesh strainer, strain the custard into a shallow 2-quart dish. Cover surface of custard with plastic wrap. Chill overnight.
-
Dish custard into 8 6-ounce ramekins. Before serving, sprinkle with cinnamon.
Equipment
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 192kcal
- % Daily Value *
- Total Fat 8.9g14%
- Saturated Fat 7.8g39%
- Total Carbohydrate 28.3g10%
- Sugars 20.9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.