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Coconut Custard

Course cake, Dessert, pastries
Cuisine American
Keyword cake, coconut, cream, custard, fruit, pastries
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Giselle Raymond, Culinary Curator


  1. Ingredients

    3/4 cup whole milk

    3/4 cup unsweetened coconut milk

    1/2 vanilla bean with seeds scraped

    4 large egg yolks

    1/3 cup granulated sugar

    3 tbsps cornstarch

    2 tsp coconut rum

    1/2 tsp vanilla extract3/4 very cold heavy cream

    Combine whole milk and coconut milk with vanilla bean seeds in a medium saucepan and bring to a simmer over low heat.

    Whisk together the yolks, sugar and cornstarch in a large bowl.

    Slowly whisk the warm milk into the egg mixture, a little at first to temper, then after adding the rest return the mixture to the pot and bring to a boil whisking constantly until thickened. Scrape the mixture into a bowl and whisk in rum and vanilla extract.

    Let cool to room temp then cover and refrigerate at least 2 hours.

    After the custard mixture has gotten cold, scrape into a mixer bowl with whisk attachment and add the cream.

    Whose until soft peaks form.

    Put into an airtight container and refrigerate until ready to use.