Honey Coconut Custard Recipes

COCONUT CUSTARD RECIPE

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.

COCONUT CUSTARD

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.

COCONUT CUSTARD PIE

Steps:

• Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

HONEY CUSTARD

Steps:

• Heat honey and milk in double boiler.
• Beat eggs and salt until thick.
• Add hot milk to yolks and return to boiler to finish cooking.
• When mixture coats silver spoon, remove from heat.
• Add vanilla and spices if desired.
• Chill before serving.

HONEY COCONUT CUSTARD

Steps:

• Place all ingredients EXCEPT honey in a blender or food processor; blend until combined.
• With blender or food processor running, slowly pour in honey mixing to combine.
• Spray eight(4-ounce) custard cups with nonstick cooking spray; divide mixture evenly into cups.
• Place cups on cookie sheet; Bake at 325°F for 30 to 35 minutes or until coconut is lightly browned.

KETO COCONUT CUSTARD IMPOSSIBLE PIE

Steps:

• Preheat oven to 175 C/ 350 F
• Generously grease a 20-24 cm/8-9-inch pie plate/baking dish
• Whisk the eggs with the remaining wet ingredients until well combined.
• Add all of the dry ingredients and stir until well combined.
• Pour into the baking dish and bake for around 40-45 minutes or until it's firmed around the edges and is still slightly jiggly in the centre. Allow to cool and then refrigerate for a couple of hours before consuming.
• Serving: 1slice | Calories: 187 | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.9mg