Simple Creamy Coconut Custard

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.