Coconut Custard Cups Recipes

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COCONUT CUSTARD RECIPE



Coconut Custard Recipe image

Coconut custard is a great filling to use in your cakes, cupcakes, pie fillings or simply paired with some fresh fruits and berries

Provided by Elizabeth Marek

Categories     Dessert

Time 15m

Number Of Ingredients 7

13.5 oz unsweetened coconut milk (Ours comes in a can)
2 oz Whole milk (or water for dairy free option)
1 tsp vanilla extract
2 tsp coconut extract
5 large egg yolks (room temperature)
3 oz sugar
3 Tbsp cornstarch

Steps:

  • Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
  • Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
  • Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
  • Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
  • Cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

Nutrition Facts : ServingSize 4 oz, Calories 597 kcal, Carbohydrate 65 g, Protein 10 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 377 mg, Sodium 67 mg, Fiber 1 g, Sugar 52 g

COCONUT CUSTARD



Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

  • In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.

THREE MILKS COCONUT CUSTARD



Three Milks Coconut Custard image

I needed to use up some milk and eggs one day and came up with this custard. I tried replacing the almond extract with amaretto liquor and it was mighty good too. You can adjust the flavorings to suit your taste but don't go over board on the almond - it is a pretty strong flavoring. And don't skip the water bath!

Provided by EMERALDCITYJEWEL

Categories     Desserts     Custards and Pudding Recipes

Time 50m

Yield 8

Number Of Ingredients 12

½ cup buttermilk
½ cup coconut milk
½ cup milk
1 cup water
4 eggs
¼ cup white sugar
¼ cup brown sugar
¼ teaspoon salt
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 dash ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.
  • Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.
  • Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 15.2 g, Cholesterol 94.8 mg, Fat 6 g, Fiber 0.2 g, Protein 4.5 g, SaturatedFat 3.8 g, Sodium 133.8 mg, Sugar 14.7 g

COCONUT CUSTARD PIE I



Coconut Custard Pie I image

Coconut custard - best tasting pie ever!

Provided by Lesley

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 9

½ cup butter
1 ½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
  • Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 55.9 g, Cholesterol 79.4 mg, Fat 23.6 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 12.5 g, Sodium 256.7 mg, Sugar 42.7 g

COCONUT CUSTARD



Coconut Custard image

Provided by Elaine Louie

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 large ripe coconuts
1/2 cup cornstarch
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Ground nutmeg
Ground cinnamon

Steps:

  • Using a hammer and a carpenter's nail, pierce the eyes of the coconuts and make holes about 2 inches deep. Drain liquid and reserve.
  • Using a hammer, split coconuts and remove meat from shell. Peel the brown skin from the coconut meat. Break meat into pieces, rinse and grate finely.
  • Add enough water to reserved coconut liquid so that it measures 3 1/2 cups. Bring liquid to a boil and add grated coconut. Drain coconut into a strainer, pressing to extract the liquid into a bowl.
  • Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid. Discard the coconut.
  • In a medium saucepan, combine cornstarch, sugar, salt and vanilla. Whisk in coconut milk and blend well. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens. Reduce heat to low and stir until mixture bubbles.
  • Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2 1/2- to 3-cup pan or mold. Refrigerate until cooled and set. Invert onto a serving dish. Sprinkle with nutmeg and cinnamon and serve.

COCONUT CUSTARD



Coconut Custard image

Provided by Bobby Flay

Categories     dessert

Yield fliling for one 4-layer cake

Number Of Ingredients 8

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum
1/2 teaspoon pure vanilla extract

Steps:

  • Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
  • Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

THAI COCONUT CUSTARD



Thai Coconut Custard image

Make and share this Thai Coconut Custard recipe from Food.com.

Provided by Gilcat2

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 cups coconut milk
6 eggs, beaten
3/4 cup palm sugar
1/2 teaspoon salt

Steps:

  • Beat coconut milk, eggs, palm sugar and salt together.
  • Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
  • Pour into a small casserole dish.
  • Bake at 350 degrees Fahrenheit for 30 minutes.
  • Brown under a broiler.

BAKED CUSTARD CUPS



Baked Custard Cups image

Make and share this Baked Custard Cups recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 eggs, beaten
2 tablespoons sugar
1/8 teaspoon salt
1 dash nutmeg
1 teaspoon vanilla
1 1/2 cups milk, scalded

Steps:

  • Combine first 5 ingredients, stir until blended.
  • Slowly add scalded milk, stirring constantly.
  • Pour into 4 (6 oz) custard cups.
  • Set cups in 9x9 inch baking pan.
  • Pour 1 inch hot water into pan.
  • Bake at 350* for 35 minutes, or until knife comes out clean.
  • Remove from pan, cool.
  • Chill.

Nutrition Facts : Calories 122.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.6, Carbohydrate 10.9, Sugar 6.6, Protein 6.2

CUSTARD CUPS



Custard Cups image

Now you can enjoy homemade custard without the fuss. "This is one of my favorite desserts," says Ruth Andrewson. "You can serve it warm or chilled and top it with berries, fruit or whipped cream," she suggests from her home in Peck, Idaho.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1-3/4 cups milk
1/4 cup sugar
3 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Ground cinnamon

Steps:

  • In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.

Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 165mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.

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