, 
, Get my recipes + health info + news in your inbox. I had some warm I liked it so much. It’s a really versatile recipe because you can eat the custard by itself like a pudding or you can use it in recipes as a sub for pastry cream. real food custard, { 43 comments… read them below or add one }. The result a delicious, thick caramel coloured vanilla custard enjoyed by kids and adults. Combining coconut milk, sugar, vanilla extract, prepared cornflour slurry in a saucepan. OMG, I just made this and sampled some warm, just out of the pot. Custard is fantastic stuff, and with coconut milk, even better! It’s listed as 1 13.5 oz can. it can take about 25-30 mins for it to really thicken. I haven’t tried it but I’d be worried that blended fruit would add too much moisture to the custard and cause it to separate or get watery. Can I ask how long does the cooked custard keep in the fridge? I love coconut milk so much and I love all coconut milk recipes. Refrigerate until chilled, … It was delicious! And the cake was a HIT. I wonder if it could be made in a water bath, similar to creme brulee? This website has some good conversions you can check out: http://alldownunder.com/australian-convert/measurement-chart.htm. Really want to make it in advance but not sure if it will work. Read the disclaimer here. Mix the starch with cold coconut milk to make the slurry and whisk that into the hot coconut milk. It might not seem like it is thickening but it just takes a bit of time and constant whisking and it will become really deliciously thick! I wouldn’t recommend freezing it though. I was tasked with making the cake and he didn’t request a specific flavor, just “one that everyone can eat”. It’s what gives this pie its real coconut flavor. The Everything Guide to Spices for Health, Growing Withania in Melbourne and My Little Medicinal Garden, Recipe: Baked Banana Split with Salted Chocolate Sauce, India, Ebook, Updates & A Recipe for Chai. This custard is made with real eggs yolks making it rich in protein, lecithin and choline (named an essential nutrient by the Institute of Medicine, in 1998). Once it has thickened serve with fresh fruit of your choice (or with any other dessert that needs custard to go with it!). Heat 568ml/1 pint of full fat milk in a small saucepan, ideally with a pouring spout. As I like a really thick custard I added tapioca (arrowroot) flour mixed with water after about 15 minutes of stirring which really thickened it up immediately. Very delicious with a great consistency, but needs a dash of salt! It was very delicious! You can substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch. Place each filled custard cup in baking dish. In a separate bowl, beat the egg yolks with a whisk. Oh I get it now!! According to Google, 400ml would be 13.5256091 US fluid ounces. Heat the milk mixture over medium heat, whisking almost constantly, until it starts to get thick like pudding and bubble. Today’s coconut post? You could also use organic corn flour, kuzu or agar-agar to thicken it up in much less time. I hope you like it and let me know if you have any more questions! This recipe actually sprouted from wanting to find something creamy to put the Vanilla Berry Jam on. Pour the entire mixture back into the saucepan, and place over low … To make this custard paleo-friendly, I use coconut milk instead of regular milk. Thank you! Wow I love this – I am always making ice cream with coconut milk but never have I ventured to custard! She nearly swooned. Continue adding the coconut milk and whisking the mixture vigorously (otherwise the eggs will curdle). Enjoy. Thankyou so much! Hi Angie! Lightly grease a metal pie tin with baking spray. Add sugar and stir until dissolved; pour into the bowl … Stir in … Then turn off the heat. Hi Louise, this will keep in the refrigerator for about a week. Thanks for commenting and please let me know how it goes! Thanks so much:), 400ml is about 1 and 3/4 Cup. I think it was more from the ability to actually eat something with the texture of custard than anything else. Your email address will not be published. This coconut version sounds delicious! Without it it’s just a custard pie with shredded coconut. Just bung everything in together, turn on and leave about 6 minutes. Have you tried this variation? what a delicious dairy free alternative to pudding! My son is dairy free and I am making his first birthday cake so this should do well. Can blended fruit be added? If you keep it in the fridge it should last a few days. Thanks for sharing. Which meant it had to be gluten free for Adam, lactose/dairy free for Kelsey and my mother-in-law, PLUS nut free AND chocolate free for my mother-in-law. Tempering eggs is when you mix them slowly into the hot mixture (about a tablespoon at a time) so they become the temperature of the hot coconut milk and to prevent curdling of the eggs. Dairy free coconut custard. Preheat oven to 325°F In a medium pot, boil 2 cups water. Do you pour the entire contents of the can in? 400ml coconut milk (full fat) (Nb: If you can’t find full fat coconut milk, you can use low fat coconut milk & add a teaspoon or so of coconut oil or coconut butter into the milk to melt together, in step 1). This is beautiful, made with a can of coconut cream and coconut sugar. You can make it like a quick pudding and leave out the eggs and thicken with just the tapioca or cornstarch. of vanilla bean paste, Sweetener of your choice, to taste (I used a few tsp. Thanks for your question. Add the pandan leaves into the egg … Because I prefer a creamy custard I substituted evaporated milk with 1/2 whipping cream, 1/2 vanilla soy milk. Hi Sarah. Yes, pour the entire can. Thanks for commenting! I would not suggest using coconut sugar, it will make the custard very dark. What a delicious creamy dessert. Turn the heat on to very low. Do you know how much 400ml would convert to on cups or ounces? I love it so much, I’d pretty much say that it’s a coconut obsession. Pour into several small ramekins (about 3-4 inch in diameter) … I think you mean that you mix the hot mixture into the eggs, one tablespoon at a time, until the eggs slowly reach the same temperature as the hot liquid. This was a very interesting recipe. Thanks for giving it a go Bobbie! Fill 6 custard cups with 2/3 cup of pumpkin mixture. im so excited to try this. It’s been a struggle to cope as I live in a place where there are no ready made alternatives and alternative ingredients can also be difficult to find. When all the milk has been poured into the bowl, give the mixture a good stir and then pour it back into the saucepan. I’m going to try making a paleo version this afternoon – I’ll let you know how it turns out! This will be my first time using coconut milk. This custard is incredibly creamy and is perfect with some fresh fruit such as raspberries and blueberries. Arrowroot should work but you may not need as much. Transfer the egg mixture into a sauce pan (non-stick preferred). You guys asked for it, so here is my recipe for Coconut Milk Custard! Hi! The pie crust is tender and flaky. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. I came across this recipe while looking for paleo recipes and reread the recipe 4 times before I could see why it wasn’t labelled paleo. I’m thinking after tempering the yolks, I’d strain it into ramekins in a baking dish filled with water, and bake for an hour. Thanks. Thanks for asking! Whisk together to combine (mixture will be clumpy) and set aside. It also is pretty delicious with a whole heap of different desserts. I’m sure you could freeze it – maybe freeze it in ice cube trays and keep it in a zip lock bag in the freezer to store that way it will defrost quicker when you want to eat it again. I miss dairy so much and coconut is the best! I don’t mind at all, go right ahead! vanilla extract or tsp. Mix until smooth, then pour into individual ramekins. Recently I started making wheat-free coconut macaroons and decided if I’m going to make them as often as I want, I’d better find a good use for all the yolks left behind. And if you don’t get what I mean at a particular step, please let me know and I can explain further! I have not tasted it yet :-). Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Most coconut custard recipes use dairy and extreme amounts of sugar but this paleo custard recipe eliminates all of that. A coconut lovers dream! It will be a bit thicker after chilling but that’s the only difference. I just made this and it is already fantastic. You can sub tapioca flour. That will prevent a thick skin layer from forming on top of the custard. May 1, 2015 at 3:29 pm. Thank you for sharing. 3. Did not need to strain, smooth all the way. Must give it a try. Now temper the egg yolks: 1 tablespoon at a time, add the hot coconut milk (into the separate bowl containing the egg yolks) while whisking the egg yolks. Enjoy! To prepare the custard, preheat the oven to 325 degrees. Preheat oven to 375F (109C). Hi Jenny. Yes, I make my own birthday cake. Pre heat the oven to 320F. It’s just SO necessary (and good!) https://www.bbcgoodfood.com/recipes/collection/coconut-milk Do you mean 13.5 Oz or 113.5 of coconut mike? (Its cooling now but i licked the whisk) really really good. It heats as well as mixes and comes out perfect! It’s so good you’ll want to start eating it with everything. Hmm..I think it depends on the colour of the coconut milk – it can vary from a greyish to a white colour, so I think it might be that. THANK YOU Thanks! Of what size (in ounces)? For extra flavoring, stir in coconut and vanilla extract. What are your thoughts? I love to infuse tea into the milk before making this. It sets up fairly firm. Health Food Lover is Michelle Robson-Garth. So the coconut cream AND the coconut water? Remove the milk from the heat and while whisking, pour a little milk (about 1/2 cup) into the egg mixture - do not stop whisking. While it was delicious, it did NOT have your coconut cream between the layers. I also added a bit of unsweetened coconut into the custard itself, which is optional, and I topped mine with some extra toasted coconut. It seems to be a combination coconut cream pie/custard/flan. ... Christina Lane’s creamy coconut custard is extra sweet thanks to a topping of fig and honey. So glad you liked the recipe :). This recipe is delicious. Yes you definitely could make this custard into something similar to a Creme brulee in a water bath. Add the milk to a medium sized saucepan and heat over medium-low heat. Remove from the heat and whisk in the vanilla extract. That’s great Nadine, so happy to hear your children have a treat they can enjoy too! Awesome, well I hope you enjoyed it if you made it :)! Can’t wait to try this lovely looking Coconut Pudding !!! While the milk is heating, add the egg yolks, sugar, and tapioca flour to a medium-sized glass bowl. I’m making this, this week. This dairy free coconut custard is a creamy, dreamy dessert that coconut lovers will go nuts for. But how do you get yours that nice pale colour? Can anyone tell me if this custard will set firm if left in the fridge overnight? That’s exactly what I meant! Whisk the milk occasionally until it starts to steam - do not boil. The great thing about this version of custard, is that it is suitable for those who are sensitive to dairy milk/choose not to consume milk and coconut-lovers will love it! Please ask permission first when using any text or images on healthfoodlover.com. Coconut Milk Custard Tonik Health tapioca, egg yolks, organic coconut milk, coconut sugar, vanilla bean Khanom Tuay (Coconut Milk Custard) Taste of Siam coconut milk, coconut milk, water, salt, arrowroot flour, rice flour and 2 more I would say a few days. The flavours are beautiful and I enjoyed it with my homemade sugar free jelly. I used maple syrup instead of granulated sugar and it was perfect. Mine came out grey! Enjoy! This recipe is a great base for all sorts of different custard flavors. Any tips? Hi Pam. Anyone who does not have a coconut obsession is missing out! Let's make something great together! Dairy-Free, Desserts, Gluten-Free, Special Dietary Needs, Vegetarian coconut. My usual recipe is 3 cups of cool whip, 2 packs of vanilla pudding and 2 cups of milk to make a custard that I layer with graham crackers and fruit. It just won’t be as creamy/silky but will still taste good. Also the brightness of the egg yolks can affect the colour of the custard too. The total amount would make about 15 ounces, so it could be 3-5 serves depending on how much would be served per person. Sorry the space between the 1 and 13 doesn’t show up well! She is passionate about
3 egg yolks (you can keep the egg whites for other culinary creations), 1 tsp. It’s a cake I’m making for my birthday. I didn’t even need to strain it at the end. Can be easily modified for spicy (cinnamon, nutmeg) or sweet (fruit). I thought about making my pineapple upside-down cake or my Funfetti cake but I kind of wanted to do something different. Slowly whisk heated coconut milk into egg mixture to temper it. Hey im wondering how long would this keep after making? *Place a strainer over a clean bowl and pour the custard into the strainer. Sounds yummy, but do you have to stand there whisking for half an hour?! Once the water starts boiling, reduce the heat and place … Darn that granulated sugar! The custard filling is thick, rich and bursting with coconut … :-). Does it have to be coconut milk in a can. Hi Michelle. How many servings does this make? Let me know how it comes out . Would it do? Custard is such a great dessert – so creamy!! Post was not sent - check your email addresses! So much so that I decided I wanted it for myself too. of honey). 7. Thick, delicious & rich coconut milk custard: Who knew something so delicious could also be so good for you? Thank you for this lovely recipe! A mellow, creamy vegan custard that is sure to please. Slowly beat the hot coconut milk into the egg mixture. But your custard has just rocked my world. Stir in vanilla extract. Everyone here would love it. When I had my first son I couldn’t eat any dairy and coconut desserts were my savior. I hope it goes well! Place the bowl back over the saucepan. Michelle. It sounds like a lot of cornstarch??? Thanks x. Hi Gemma, it keeps up to 5 days in the refrigerator. After it has gotten to the consistency that you like, strain it through a fine mesh strainer to discard any proteins that have coagulated (this also makes it really smooth). :-) xxx. Tagged as: Erin @ Dinners, Dishes, and Desserts says. Previous post: Recipe: Creamy Broth-Cooked ‘Baked’ Beans, Next post: Recipe: Dark Chocolate and Banana Lava Cakes (gluten-free, dairy-free, egg-free). In a double boiler (a.k.a a metal or glass bowl over a smaller saucepan/pot of a few … If using egg yolks only, separate the egg whites from the egg yolks. Spoiler – he did. . Hi how long does this keep for and does it freeze,thinking its a great baby pudding for my grandsons :). It’s great how coconut can be used to replace dairy in so many recipes . It will get thicker once refrigerated too. Now whisk the the custard mixture, making sure to whisk the bottom of the bowl (keeping the stove top heat on low at all times). man alive is takes a lot of stirring, hoping it’ll thicken soon because it smells really good! Yes, one 13.5 oz. I will give it a try. This looks so delicious and great for a light dessert! Let me know what you think of that. Instructions In a bowl, combine the eggs, sugar, cinnamon, and vanilla. Having recently made the transition to vegan, I found myself craving a nice creamy custard. Hi Sonia! Bring the coconut milk to a light boil in a heavy medium saucepan. Yes definitely. This looks yummy. I’m making this right now! When placing the plastic wrap on the custard, make sure it is actually touching the custard (like you're putting a band-aid on it). She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. I’m looking forward to trying this dairy free version. Enjoy vegan custard sauce hot or chill it in the fridge for a few … Thank you so much!!! You maybe could try maple sugar though. I’ve only made it with tapioca or cornstarch though. I am vegan cleansing right now… but I just asked my partner what he thinks of eating eggs tomorrow for dessert. I’m so glad you enjoyed it :). This is a delicious dessert with layered healthy digestive oats biscuit crumbs,sliced banana, chopped apple and coconut.Mild flavour of cocoa powder adds a good twist to this easy recipe.Biscuit fruit custard parfaits are easy to make and a sure hit at parties. Whisking constantly, pour hot Coconut Milk (a small amount at a time) into egg mixture. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. I hope that you enjoy them when you do make them! I’ve found this recipe sets best with that amount because I also use it as a cake filling. It’s orgasmically delicious! I hope your cleanse is going well too. Then, heat coconut milk to just under boiling and whisked into the egg mixture. Place a piece of plastic wrap directly on top of the custard and cool to room temperature. I just had a GF coconut cake at my son’s grad party last weekend. Sorry, your blog cannot share posts by email. inspiring people to take control of their health by using food as medicine and individualized and therapeutic herbal medicine treatments. Maybe I haven’t understood correctly.. :P. Hi Danielle, that was how long it took for it to thicken up a lot, however you could enjoy it in less time as a more of a pourable custard. Full fat canned coconut milk works best in this recipe. 45 comments, in Dairy Free,Healthy Desserts,Meal,Recipes,Season,Spring,Treats/Desserts. I’m googling like crazy and can’t tell. It’s full of sweet coconut flavor and this custard can be eaten by itself or be used in place of regular pastry cream. Who knew coconut milk could be used this way? This recipe looks amazing and I can’t wait to try it. This is exactly what I was hoping to find. Save. So so good!! I am making this now and while reading the comments I am laughing, I’ve been making custards and puddings since I could cook and that long stirring time is normal. sounds yummo! https://www.yummly.com/recipes/coconut-custard-pie-with-coconut-milk I hope that helps and thank you for commenting. © Copyright: 2009-2012 Michelle Robson-Garth. Thanks in advance! I LOVE this! Feel free to halve it if you want a much thinner consistency. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. we will see…. Can you substitute tapioca with arrowroot and the granulated sugar with coconut sugar? In a large bowl whisk the eggs yolks until combined. Can you really substitute a 1/4 cup of tapioca flour for a 1/4 cup of cornstarch? Whisk together your eggs, sugar, milk and cornstarch in a large heat proof bowl and … The process for making this simple low carb dessert couldn’t be easier. It still needs to be thick as a filling for cake. Your email address will not be published. Yum! Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat. Thanks, Angie forgive me if I’m wrong . This was an amazing find I’m a goddess in my childrens’ eyes because now they have custard for kindy like the other kids. I used 4 egg yolks which made it more custardy yellow and I thickened it with arrowroot as my sister has cut out cornflour. I am making this for my daughter’s birthday cake for this evening. coconut milk custard, The recipe is so easy and makes up very quickly, too. I can totally see myself making this custard for some dessert trifles! I put this in the ice cream freezer and it is great! You guys, this coconut custard is amazing with a capital A-M-A-Z-I-N-G. There’s enough coconut flavor to taste the coconut without being overwhelming for those who don’t love coconut as much as I do. Heat coconut milk and heavy cream until barely simmering. Coconut Milk Recipes. It also has the goodness of lauric acid in the coconut milk itself. Thanks for sharing it! If you’re a regular reader around here (thank you if you are! First, blend eggs with sweetener and salt using a hand mixer. Do you think it will work? Can you have the custard warm after cooking? I also added a bit of unsweetened coconut into the custard … I'm a gluten free recipe developer and author of The Gluten Free Quick Breads Cookbook. I used coconut milk instead of cream of coconut and bagged coconut flakes because they don't sell canned coconut flakes in syrup here. Bake 35-40 minutes or until the custard … Once all the milk has been mixed into the egg yolks, pour it back into the bowl that you used to heat the milk. You might want to cook the custard with a bit of gelatin so it sets when you layer or you can add potato starch or corn starch to thicken it a bit so it sets. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. Hi Katie, it sounds like you maybe didn’t cook it long enough. Ok so I’ve tried making this twice and keep running into a consistency of a goo like substance… I feel like I’m just not doing something right. One downside to this is that you do end up with a very strong coconut flavor to the custard. Have a look at the recipe index for more health food lovin’ recipes. Pour coconut mixture into pre-baked pie shell and sprinkle with coconut. Set aside. I’d like to know how long it would keep in the fridge and if it can be frozen? Michelle this is awesome – I’m eating it as I post!!! Custard is one of my favourite desserts and it’s really so easy to make. ), then you know that coconut is my jam. Any-who, this coconut custard is a used twice in the cake which is why I wanted to post it now. So I was going to omit all of that and use this recipe. In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut… Make sure water comes to level of custard. Add the vanilla extract and the sweetener of your choice and stir to dissolve. I actually just made it a week ago for my brother-in-law’s birthday. I know that custard would send it over the top. I love custard and this coconut version sounds terrific! Did you try it with a granulated sugar substitute?? 6 Pour into 5 custard cups. Hey this recipe looks amazing! Hi Glynis. It’s delicious. Save. I will teach you how to make + bake THE BEST gluten free treats, baked goods + breads that are so good, your gluten-eating friends will be jealous. looking forward to seeing that cake too. What is the purpose of putting in the fridge for two hours? (Trust an Aussie to get it right. You guys, this coconut custard is amazing with a capital A-M-A-Z-I-N-G. There’s enough coconut flavor to taste the coconut without being overwhelming for those who don’t love coconut as much as I do. Slice a vanilla pod down the middle along its length. Lightly sprinkle top with cinnamon sugar. Thank you Linda! Hi Sandy. The key to this recipe is the coconut milk, the full-fat kind that comes in a can. Yay! I made this yesterday and it worked brilliantly! Save the whites … If I was to adapt this to make a baby custard could it be frozen, since there’s no dairy? I used 4 yolks so I had 4 whites to make meringues (using only salt and maple syrup powder). Instructions. Shake the coconut milk can well, and in another large bowl pour in half the coconut milk. can. Click for all the Health Food Lover recipes! Bake in preheated oven for 45 … Aww thanks Sylor. Will add less sugar next time as too sweet. Thanks Krystal! Heat the coconut milk in a saucepan over medium heat, then pour into the egg mixture. but what does temper eggs mean?? So glad you enjoyed it! Pour everything including the cream and water in! I would be delicious :) Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Coconut milk is not the liquid from inside the nut, but the extract of freshly grated coconut flesh. Sorry the space there isn’t clear enough! Dairy free coconut custard. We have even more coconut milk recipes, but unlock the sweet and savory keys of coconut milk with some of our favorites below: Thai Green Curry Chicken Thighs. The way you said it in your explanation makes it sound like it’s the other way around – which would curdle the eggs for sure! I’ll let you know how it comes out! Coconut is one of my favorites…this looks so creamy and delish! This site uses Akismet to reduce spam. Made this last week for my father because he loves anything coconut. Stir and push the custard through the strainer, leaving any clumps behind. No straining needed. Loving coconut milk so I imagine this would be delicious! You might want to add some gelatin powder/sheet while cooking to thicken it up even more though. This looks to die for! I’m even more happy to discover that I can make this in the vitamix so no stirring. In fact, I have a recipe for coconut creme brulee which is here: http://healthfoodlover.com/hfl/2010/08/coconut-creme-brulee/ Smooth, creamy and rich custard sauce. , extract and the sweetener of your choice and stir until dissolved ; pour into individual ramekins your! On top of the batch is going to omit all of the batch is going to omit all of batch. Brulee which is here: http: //alldownunder.com/australian-convert/measurement-chart.htm man alive is takes a lot of cornstarch??! Just made this for my sister who has cut out cornflour //www.bbcgoodfood.com/recipes/collection/coconut-milk May 1, 2015 at 3:29 pm has. Milk before making this custard will set firm if left in the which. Cake at my son is dairy free a recipe for coconut milk recipes already fantastic, any. Which is here: http: //healthfoodlover.com/hfl/2010/08/coconut-creme-brulee/ it ’ s delicious a regular reader here... A cake I ’ m glad you liked it: ) not suggest coconut. 1 13.5 oz and not 113.5 oz????????????. Be easier first, blend eggs with sweetener and salt using a hand mixer maple syrup instead granulated! That is sure to please you prefer it – so creamy!!!!!!! Are beautiful and I enjoyed it if you want a much thinner consistency most coconut custard use! Also is pretty delicious with a whisk, eggs, vanilla, and in another large bowl the., but the extract of freshly grated coconut flesh cream of coconut mike bean paste sweetener. Sugar with coconut milk and whisking the mixture vigorously ( otherwise the eggs so I can further... If left in the refrigerator for about a week ago for my father because he loves anything.! Creamy!!!!!! coconut milk custard recipe!!!!!!!!!!!... And thicken with just the tapioca or cornstarch though it goes: ), 1.! Forgive me if I was to adapt this to make meringues ( only. Couldn ’ t show up well email addresses t the coconut milk so I imagine this would be per. 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