Best 4 Three Milks Coconut Custard Recipes
Indulge in a culinary journey to the tropics with our delightful Three Milks Coconut Custard. This luscious dessert seamlessly blends the flavors of coconut, condensed milk, evaporated milk, and fresh milk, resulting in a rich and creamy custard that will tantalize your taste buds. Served chilled, it offers a refreshing contrast to the warm, tropical climate. Our recipe provides detailed instructions and helpful tips to ensure a perfect custard every time.
But that's not all! This article also features a collection of other delectable recipes that showcase the versatility of coconut and custard. From the classic Filipino Buñuelos de Coco, crispy coconut fritters drizzled with sweet syrup, to the exotic Jamaican Coconut Drops, chewy coconut macaroons with a hint of rum, these recipes offer a range of flavors and textures to satisfy any sweet tooth.
Whether you're seeking a creamy custard to cool you down on a hot summer day or a delectable coconut treat to satisfy your cravings, this article has something for everyone. Dive into the world of coconut and custard, and let these recipes transport you to a tropical paradise.
COCONUT CUSTARD RECIPE
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
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
"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
Provided by Bobby Flay
Categories dessert
Yield fliling for one 4-layer cake
Number Of Ingredients 8
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.
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
Tips:
- Use a high-quality coconut milk for the best flavor. Fresh coconut milk is ideal, but canned coconut milk can also be used.
- Be sure to use full-fat milk and evaporated milk for a rich and creamy custard. Low-fat or skim milk will not give you the same results.
- If you don't have a blender, you can mash the bananas with a fork until they are smooth.
- Be sure to let the custard cool completely before refrigerating it. This will help prevent it from separating.
- For a fun twist, try adding a layer of dulce de leche or caramel sauce to the bottom of the dish before pouring in the custard.
Conclusion:
This Three Milks Coconut Custard is a delicious and easy-to-make dessert that is perfect for any occasion. It is rich, creamy, and has a wonderful coconut flavor. The addition of bananas adds a touch of sweetness and complexity. This custard can be served chilled or at room temperature, and it is sure to be a hit with everyone who tries it.
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