Orange Coconut Custard Recipes

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 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.

ORANGE-SCENTED COCONUT "CREAM" CUSTARD PIE

Steps:

• Heat the oven to 400 degrees F.
• Arrange the crust in an 8- or 9-inch pie pan, folding and crimping the edges as needed. Place a sheet of parchment paper over the crust, then set enough beans or pie weights in the center to weigh down the bottom of the crust. Bake for 10 to 15 minutes, or until the crust is set and lightly browned.
• Remove the crust from the oven and set aside to cool to room temperature. Reduce the oven temperature to 350 degrees F.
• In a medium bowl, mix together the egg yolks, flour, sugar, salt, orange zest, vanilla, orange juice, heavy cream and coconut. Mix until slightly frothy on the top, then pour into the cooled pie shell.
• Place the pie in the center of the oven and bake until set, about 40 to 50 minutes. Set the pie aside to cool completely, then top with whipped cream and toasted coconut.

ORANGE COCONUT CUSTARD

Steps:

• In a saucepan, combine the sugar, flour and salt. Gradually add the milk; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1-2 minutes. Remove from the heat; cool slightly. Stir in extracts., In four individual dessert glasses or bowls, layer the custard, whipped cream, orange sections and coconut. Refrigerate until serving.

COCONUT CUSTARD PIE

Steps:

• Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 30 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered until the crust is completely cooked and lightly browned, 15 to 20 minutes. Remove and set aside to cool.
• In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add the milk, whisking constantly, until dry ingredients are fully dissolved. Add egg yolks and coconut cream and whisk to combine. Place over medium-high heat and whisk constantly until mixture thickens and bubbles appear on the surface. Reduce heat to medium-low and continue whisking for an additional minute. Remove from heat and stir in coconut extract and sweetened shredded coconut. Use a fine wire-mesh strainer to strain the mixture into the prepared pie shell, spreading the mixture evenly. Chill at least 2 hours or overnight.
• Garnish pie with freshly whipped cream and toasted unsweetened coconut chips if desired.

KETO COCONUT CUSTARD

Steps:

• Preheat oven to 325º Fahrenheit. Put on a kettle of water to boil. Gather the equipment needed--4 4-ounce ramekins or custard dishes, a large baking dish with sides taller than the ramekins. Line the baking dish with a dish towel and place the ramekins on top. The ramekins should not touch.
• In a large pourable bowl or liquid measuring cup, whisk together the egg yolks and the sweetener. Set aside.
• Pour the coconut milk into a small saucepan. Whisk in the sea salt. Heat over medium heat, whisking frequently. When mixture comes to a simmer, remove from heat and whisk in the vanilla extract.
• While vigorously whisking the egg yolk mixture, slowly stream the hot coconut milk in, a little bit at a time. Do not stop whisking the yolks or add the coconut milke too quickly or you will cook the eggs.
• Pour the custard mixture into the ramekins, dividing it equally. Remove any bubbles from the top with a spoon and discard. Pour the water from the kettle into the baking dish (avoiding getting it in the custard-filled ramekins) until it reaches ½ to ⅔rds up the sides of the ramekins.
• Bake in the preheated oven for 40-50 minutes (The time will vary with the shape and size of the baking dishes). The centers will still be wiggle when done. Using tongs, remove custards from the baking dish to a cooling rack. Allow to cool to room temperature, then cover and refrigerate for at least 3 hours.
• If desired, sprinkle coconut or toasted coconut on top before serving.

PIONEER WOMAN COCONUT CUSTARD PIE

Steps:

• Start by preheating your oven to 325 degrees F.
• Next, you want to line a 9-inch deep-dish pie plate with the pie crust and flute the edges.
• Combine sugar, flour, and salt in a medium bowl and mix well.
• Go ahead and milk, butter, eggs, vanilla, almond, and nutmeg, make sure to stir until everything is combined well.
• Stir in the coconut flakes and mix well, then finish by pouring the filling into the pie shell.
• Place Your Pioneer Woman custard pie on the bottom rack of the oven and allow it to for about 45 to 55 minutes bake until the filling is firm and starting to puff up and the top of the pie is a golden color.
• The pie should be no longer jiggly loose in the center, so go ahead and remove it from the oven and place it on a cooling rack.
• Finally allow your Pioneer Woman Coconut custard pie to cool completely to room temperature before slicing it.