Best 6 Coconut Peach Custard Recipes
Indulge in a culinary symphony of flavors with our delectable Coconut Peach Custard, a harmonious blend of tropical and creamy textures. This irresistible dessert features a velvety custard base infused with the sweet nectar of ripe peaches and the exotic fragrance of coconut. Each spoonful promises a burst of refreshing flavors, complemented by a golden crust and a hint of cinnamon.
Embark on a delightful journey with our curated collection of custard recipes, each offering a unique twist on this classic treat. From the timeless Vanilla Custard, a symphony of simplicity and elegance, to the decadent Chocolate Custard, a rich and indulgent experience, discover the versatility of this versatile dessert.
For a taste of nostalgia, try our Grandma's Custard, a comforting and heartwarming recipe passed down through generations. Or, venture into the realm of exotic flavors with our Mango Custard, a tropical paradise in every bite.
Whether you prefer the classic elegance of Crème Brûlée, with its caramelized sugar topping, or the rustic charm of Baked Custard, a comforting dessert perfect for any occasion, our recipes cater to every palate and preference.
Immerse yourself in the world of custards, from the classic to the contemporary, and let your taste buds embark on an unforgettable adventure.
LEMON CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 pieces of pie
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly.
- Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours.
- Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie.
COCONUT CUSTARD PIE I
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
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
PEACHY CUSTARD DESSERT
Fresh peaches 'n cream spiced with cinnamon top an easy pat-in-the-pan pastry in this dessert that is served warm. It's just peachy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
- Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
- Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 115 mg
COCONUT CUSTARD
"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
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.
COCONUT CUSTARD PIE
Steps:
- Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.
COCONUT CUSTARD PIE
"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214 calories, Fat 12g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.
Tips:
- For the creamiest custard, use full-fat coconut milk and heavy cream.
- If you don't have a kitchen torch, you can brown the tops of the custards under the broiler.
- Garnish the custards with fresh peaches, whipped cream, or toasted coconut flakes before serving.
- To make a vegan version of this recipe, use almond milk or soy milk instead of coconut milk, and vegan butter instead of regular butter.
- For a gluten-free version, use gluten-free graham cracker crumbs or cookies for the crust.
Conclusion:
This coconut peach custard is a luscious and decadent dessert that is perfect for any occasion. The creamy custard is perfectly balanced by the tartness of the peaches, and the graham cracker crust adds a delightful crunch. Whether you are serving it for a special dinner party or just enjoying it as a mid-week treat, this custard is sure to be a hit.
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