Best 8 Coconut Custard Cups Recipes

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Delight your taste buds with our exquisite Coconut Custard Cups, a heavenly dessert that seamlessly blends the tropical flavors of coconut and the rich creaminess of custard. These individual cups of pure indulgence feature a velvety smooth custard filling enveloped in a delicate coconut crust, offering a symphony of textures and flavors. Each bite transports you to a tropical paradise, where the sweetness of coconut harmonizes perfectly with the richness of custard, creating an unforgettable culinary experience.

Embark on a culinary journey as we guide you through two delectable recipes: the classic Coconut Custard Cups and a tantalizing variation, the Chocolate Coconut Custard Cups. With step-by-step instructions and a treasure trove of tips, we'll ensure your custard cups turn out perfectly every time. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered. So, let's dive into the world of creamy custards and embark on a delicious adventure.

Here are our top 8 tried and tested recipes!

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

LIME-COCONUT CUSTARD PIE



Lime-Coconut Custard Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

1 sheet refrigerated pie dough (half of a 14-ounce box)
2 tablespoons all-purpose flour, plus more for dusting
2 large eggs
1/4 cup coconut oil, melted
1 1/4 cups half-and-half
1 1/4 cups plus 1 tablespoon sweetened shredded coconut
3/4 cup sugar
Finely grated zest of 2 limes, plus the juice of 1 lime
1/2 cup cold heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhanging dough under itself and crimp as desired.
  • Whisk the eggs in a large bowl. Stir in the coconut oil, half-and-half, 1¼ cups shredded coconut, the sugar, flour, lime juice and all but ½ teaspoon lime zest. Pour into the prepared crust. Bake until the filling is set and the crust is golden brown, 50 to 55 minutes. (Tent the crust with foil if it is browning too quickly.) Transfer to a rack and let cool completely, 1 to 2 hours.
  • Meanwhile, spread the remaining 1 tablespoon shredded coconut on a baking sheet and bake until golden brown, 3 to 5 minutes. Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Spoon the whipped cream onto the pie. Sprinkle with the toasted coconut and reserved lime zest.

COCONUT CUSTARD CUPS



Coconut Custard Cups image

This is a great recipe for a quick & easy dessert! In fact, it is very similar to the Baked Coconut Cup Custard recipe from the famous Frances Virginia Tea Room Cookbook (from Atlanta, Georgia), except that recipe uses 1 cup of sugar and 1/2 teaspoon of vanilla & suggests topping with whipped cream. Enjoy, y'all! =^..^=

Provided by Fran Miller

Categories     Puddings

Time 55m

Number Of Ingredients 7

1/2 c flaked coconut
4 c milk
4 eggs
3/4 c white sugar
1 tsp vanilla extract
pinch of salt
some nutmeg, optional

Steps:

  • 1. Preheat oven to 325 degrees F. Place 8 ovenproof custard cups in a large lasagna pan.
  • 2. Divide the coconut into the custard cups. If someone doesn't like coconut, leave it out of theirs. =^..^=
  • 3. In a large (8 cup) measuring cup or mixing bowl, put the milk, eggs, sugar, vanilla, and salt. Mix well with a mixer or a whisk. Divide equally into the custard cups.
  • 4. If desired, sprinkle with nutmeg. (Actually, I only put it on the cups without coconut, but suit yourself.)
  • 5. Set the pan of custard cups on a pulled out oven shelf.
  • 6. Fill a pitcher with hot tap water and CAREFULLY pour the hot water into the large pan to a depth of about 1 inch, taking care that the water doesn't go into the custard cups.
  • 7. CAREFULLY push the oven shelf back in place, close the oven door, and set the timer for about 45 minutes. Check with a knife to see if the knife comes out clean. If not, bake a few more minutes & check again.
  • 8. If you want browned coconut, once the custard is done, turn on the broiler and crack open the oven door. Just stand there & watch closely because when the coconut browns, it will happen QUICKLY! Cups without coconut should be removed before browning with the broiler.
  • 9. Once the custard is perfect for you, carefully remove each custard cup from the water bath & cool on a baking rack. When the custard has cooled, refrigerate until ready to serve.

BAKED COCONUT EGG CUSTARD



Baked Coconut Egg Custard image

Like a coconut custard pie without the crust. To make individual custards, see NOTE at end of directions.

Provided by Mikekey *

Categories     Puddings

Time 1h5m

Number Of Ingredients 8

3 large eggs
1/3 c granulated sugar
1 pinch salt
2 1/4 c milk
1/4 tsp vanilla extract
1/4 tsp coconut extract (or rum extract)
1/4 tsp ground nutmeg
1/2 c coconut, flaked

Steps:

  • 1. Preheat oven to 350F. Boil 2-3 cups water. Place a 1 1/2 quart casserole in an oblong baking dish. Lightly coat the casserole with nonstick cooking spray.
  • 2. In a medium bowl, whisk eggs, sugar and salt until blended.
  • 3. In a medium saucepan, heat milk to just below simmering over medium heat.
  • 4. Gradually whisk milk into eggs and stir in extracts, nutmeg and coconut.
  • 5. Pour into the casserole. Pour boiling water into baking dish to about 1-inch depth.
  • 6. Bake 45-50 minutes, or until knife inserted into center comes out clean.
  • 7. Remove casserole to a wire rack and cool 1 hour.
  • 8. Serve with whipped topping, if desired. Refrigerate leftovers.
  • 9. NOTE: Can be made in 4 8-oz. custard cups. Bake only 30-35 minutes.

EASY COCONUT CUSTARDS



Easy Coconut Custards image

Infusing the milk with toasted coconut gives these custards a subtle, nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h20m

Number Of Ingredients 7

1/2 cup sweetened shredded coconut
1 1/2 cups whole milk
1/4 cup sugar
1 envelope (1/4 ounce) unflavored gelatin
1 cup half-and-half
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Spread coconut in a single layer on a baking sheet. Toast in oven, tossing once or twice, until lightly browned, 8 to 10 minutes. Reserve 2 tablespoons for garnish.
  • In a small saucepan over medium heat, cook milk and sugar, stirring often, until sugar dissolves and mixture begins to bubble around the edges, about 5 minutes. Remove from heat; stir in coconut. Cover tightly; let stand 15 minutes.
  • Meanwhile, in a large bowl, sprinkle gelatin over 1/4 cup cold water. Let soften, about 5 minutes. Strain warm coconut mixture through a fine-mesh sieve into gelatin mixture (left). Whisk until gelatin dissolves, then whisk in the half-and-half, vanilla, and salt.
  • Divide among four 8-ounce ramekins or custard cups; refrigerate until set, about 3 hours. When ready to serve, unmold. Sprinkle with reserved coconut.

Nutrition Facts : Calories 212 g, Fat 11 g, Protein 7 g

TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM



Toasted Coconut Cake With Coconut Filling and Buttercream image

Provided by Bobby Flay

Time 4h

Yield one 4-layer cake

Number Of Ingredients 27

2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)
2 1/4 cups cake flour, plus more for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
3/4 cup Coconut Custard, recipe follows, cold
3/4 cup heavy cream, cold
3 sticks unsalted butter, at room temperature
1/3 cup confectioners' sugar
3/4 cup Coconut Custard (see below)
Pinch of salt
Coconut Simple Syrup, recipe follows
2 cups sweetened flaked coconut, lightly toasted, for garnish
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 (recommended: Malibu)
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
  • Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
  • Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
  • Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
  • Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
  • 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.
  • Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
  • Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

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.

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

Tips:

  • Use fresh coconut milk. Fresh coconut milk has a richer flavor and creamier texture than canned coconut milk. If you can't find fresh coconut milk, you can use canned coconut milk, but be sure to use full-fat coconut milk.
  • Don't overcook the custard. The custard is done when it has set and is no longer jiggly. Overcooked custard will be tough and rubbery.
  • Let the custard cool completely before serving. This will allow the custard to firm up and develop its full flavor.
  • Serve the custard with your favorite toppings. Some popular toppings include fresh fruit, whipped cream, and caramel sauce.

Conclusion:

Coconut custard cups are a delicious and easy-to-make dessert. They're perfect for any occasion, from a casual weeknight dinner to a special holiday gathering. With their creamy texture, rich coconut flavor, and simple ingredients, coconut custard cups are sure to be a hit with everyone who tries them.

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