Coconut Custard Recipe
Make Coconut Custard Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Toppings
Method
Preparing the Custard
Mix the Ingredients
In a medium saucepan, combine the coconut milk, whole milk, granulated sugar, eggs, vanilla extract, cornstarch, and salt. Whisk together until the mixture is smooth and the cornstarch is fully dissolved.
Cook the Mixture
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens and begins to bubble. This should take about 8-10 minutes.
Strain the Custard
Once thickened, remove the saucepan from the heat. To ensure a silky texture, strain the custard through a fine-mesh sieve into a clean bowl.
Chill the Custard
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
Serving the Custard
Prepare the Toppings
While the custard is chilling, lightly toast the shredded coconut in a dry skillet over medium heat for about 3-4 minutes until golden brown. Stir frequently to prevent burning.
Serve the Custard
Once the custard is chilled, spoon it into individual serving dishes. Top with the toasted shredded coconut and garnish with fresh mint leaves.