Coconut Custard/ Toasted Coconut Recipe
Make Coconut Custard/ Toasted Coconut Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Toasted Coconut & Finish
Method
Custard
- 1
Prepare ingredients
Measure and have ready 2 cups coconut milk and 1 cup whole milk. Separate 4 large eggs and reserve the yolks (discard or save the whites for another use). Whisk together 1 cup granulated sugar and 2 tablespoons cornstarch in a medium bowl to remove lumps.
- 2
Warm the milks
In a medium saucepan over medium heat, combine the coconut milk and whole milk. Heat just until it reaches a gentle steam and small bubbles form at the edges (about 175°F / 80°C) — do not boil. Remove from heat.
- 3
Temper the yolks
Place the 4 egg yolks in a separate bowl and whisk lightly. Slowly pour about 1/2 cup of the warm milk into the yolks while whisking constantly to temper. Continue adding warm milk in a steady stream until about half of the milk mixture is in the yolks and the yolk mixture is warmed (this prevents curdling).
- 4
Cook custard
Return the tempered yolk mixture to the saucepan with the remaining milk. Place the pan over low-medium heat. Whisk in the sugar-cornstarch mixture, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens to a pudding-like consistency and coats the back of the spoon (about 6–8 minutes). Do not let it boil vigorously — maintain a gentle simmer.
- 5
Finish with butter
Once thickened, remove the pan from the heat and whisk in 2 tablespoons unsalted butter until smooth and fully incorporated. Taste and adjust salt or vanilla if needed.
- 6
Chill custard
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits for a silky texture. Cover the surface with plastic wrap pressed directly onto the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours until fully set (3–4 hours preferred).
Toasted Coconut & Finish
- 7
Toast coconut
About 15 minutes before serving, preheat a small skillet over medium heat. Add 1 cup sweetened shredded coconut in an even layer. Toast, stirring or tossing frequently so it browns evenly, until coconut is golden brown and aromatic (4–6 minutes). Watch carefully to avoid burning. Alternatively, spread on a baking sheet and toast under a broiler on low for 2–4 minutes, stirring once.
- 8
Cool toasted coconut
Transfer the toasted coconut to a plate to stop cooking and let cool completely. It will crisp up as it cools.
- 9
Assemble
Spoon or pipe the chilled coconut custard into serving dishes or ramekins. Sprinkle a generous pinch (about 1–2 tablespoons) of the toasted coconut over each portion. If desired, dust lightly with 1 teaspoon powdered sugar divided among servings and finish with a tiny pinch of flaky sea salt (about 1/4 teaspoon divided) to accentuate flavor.
- 10
Serve
Serve immediately after adding toasted coconut so it retains crunch. Custard will keep covered in the refrigerator for up to 3 days; keep toasted coconut separate and add just before serving.