Caribbean Coconut Custard
Indulge in the creamy decadence of Caribbean Coconut Custard, a rich and luscious dessert that captures the tropical flavors of the Caribbean in every bite. This silky custard is made with creamy coconut milk, sweetened condensed milk, and a hint of warm spices like cinnamon and nutmeg, delivering a perfect balance of sweetness and aromatic depth. A touch of unsweetened shredded coconut adds delightful texture, while a topping of fluffy whipped cream and golden toasted coconut flakes ensures a stunning presentation. With just 15 minutes of prep time and straightforward steps, this custard is an effortless yet impressive dessert, ideal for entertaining or satisfying your sweet tooth. Serve it chilled for the perfect refreshing treat that will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 400 ml Coconut Milk
- 395 g Sweetened Condensed Milk
- 50 g Granulated Sugar
- 4 Egg Yolks
- 30 g Cornstarch
- 1 tsp Vanilla Extract
- 0.5 tsp Ground Cinnamon
- 0.25 tsp Ground Nutmeg
- 1 pinch Salt
- 30 g Unsweetened Shredded Coconut
- 200 ml Whipped Cream
- 20 g Toasted Coconut Flakes
Instructions
In a medium saucepan, combine the coconut milk, sweetened condensed milk, and granulated sugar. Place over medium heat and whisk gently until the sugar is fully dissolved and the mixture is well combined, about 3-4 minutes.
In a separate bowl, whisk the egg yolks and cornstarch until smooth and no lumps remain.
Gradually pour about 1/2 cup of the warm coconut milk mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture, whisking continuously.
Reduce the heat to low and cook the mixture, stirring constantly, until it thickens to a custard-like consistency (this should coat the back of a spoon), about 8-10 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt.
Fold in the unsweetened shredded coconut for added texture and flavor.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.
Cover the custard with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature before refrigerating for at least 2 hours or until well chilled.
Once chilled, serve the custard topped with whipped cream and a sprinkle of toasted coconut flakes for extra flavor and presentation. Enjoy!
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 347.2 g | 126% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 302.5 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1286 mg | 99% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2175 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
