Growing up in Chicago, my kitchen was always a hub of activity, filled with the laughter of my family and the comforting aroma of something delicious baking in the oven. My babcia, a master of traditional Polish pastries, would often let me help her in the kitchen, my little hands eagerly learning to knead dough or whisk eggs. One of my absolute favorites was her creamy coconut custard filling, a recipe that has been passed down through generations. It’s a dish that combines the rich, tropical flavor of coconut with the smooth, velvety texture of custard, creating a dessert that’s as comforting as a warm hug from babcia herself.
Now, as a mother of two, I love sharing this recipe with my own children, Ella and Peter, who have inherited the same sweet tooth I had as a child. This creamy coconut custard filling is not just a dessert; it’s a connection to my past and a delicious way to create new memories with my family. Whether it’s a special occasion or just a Sunday afternoon treat, this custard brings a little bit of sunshine into our Chicago home, even on the cloudiest of days.
Why You’ll Love This Recipe
This creamy coconut custard filling is the perfect blend of simplicity and indulgence. It’s quick to make, requiring just a handful of ingredients, yet it delivers a rich and satisfying flavor that’s sure to impress. The custard is naturally gluten-free, making it an excellent choice for those with dietary restrictions. Plus, it’s versatile enough to be used in a variety of desserts, from pies to tarts, or even as a standalone treat.
Ingredients
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
Step-by-Step Instructions
- In a medium saucepan, combine the coconut milk, whole milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm but not boiling.
- In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
- Slowly pour a small amount of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in the vanilla extract, salt, and shredded coconut.
- Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours before using.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the creamiest custard, make sure to whisk constantly while cooking to prevent lumps. If you notice any lumps forming, you can strain the custard through a fine-mesh sieve before adding the shredded coconut. Additionally, using full-fat coconut milk will give you the best flavor and texture. Don’t rush the cooling process; allowing the custard to chill thoroughly will help it set properly.
COOKING TOOLS
When I make this creamy coconut custard filling, a few simple tools always make prep faster and cleaner. My go-to tool is the Silicone Utensils Set for stirring and mixing, as it’s gentle on my non-stick pans. For precise slicing and dicing of any additional toppings, the MOSFiATA 8″ Professional Chef’s Knife is indispensable. And, of course, the LeMuna Silicone Utensils Set ensures I have everything I need within reach.
Variations and Substitutions
If you’re looking to switch things up, try adding a teaspoon of almond extract for a nutty twist, or a pinch of cinnamon for a warm, spicy note. For a dairy-free version, substitute the whole milk with almond milk or another plant-based milk of your choice. You can also experiment with different toppings, like fresh berries or a drizzle of chocolate sauce, to complement the creamy coconut custard filling.
Serving Suggestions
This creamy coconut custard filling is incredibly versatile. Serve it in individual ramekins topped with a dollop of whipped cream and a sprinkle of toasted coconut for an elegant dessert. It also makes a delicious filling for pies or tarts, paired with a buttery crust. For a tropical twist, serve it alongside fresh mango slices or pineapple chunks, and enjoy with a refreshing iced tea or a glass of chilled white wine.
FAQs
Can I make this custard ahead of time?
Absolutely! This custard can be made up to two days in advance. Just be sure to store it in an airtight container in the refrigerator.
What if my custard is too thick?
If your custard turns out thicker than desired, you can gently whisk in a little more coconut milk to reach your preferred consistency.
How can I prevent my custard from forming a skin?
To prevent a skin from forming, press plastic wrap directly onto the surface of the custard while it cools.
Final Thoughts
I hope you enjoy making this creamy coconut custard filling as much as I do. It’s a recipe that’s close to my heart, filled with love and nostalgia. Whether you’re sharing it with family or savoring it on your own, I hope it brings a little bit of joy and warmth to your day. Don’t forget to share your results and spread the love with those around you. Happy cooking!
👉 I hope you loved making this creamy coconut custard filling—it’s like a sweet, tropical escape in every bite. If you’re in the mood for more delightful desserts, try my Classic Apple Pie, Blueberry Muffins, or Chocolate Chip Cookies. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Creamy Coconut Custard Filling: 5 Tasty Uses
A rich and velvety custard filling with a tropical coconut flavor, perfect for pies, tarts, or as a standalone dessert.
Keep the screen of your device on while you follow the steps.
- In a medium saucepan, combine the coconut milk, whole milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm but not boiling.
- In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
- Slowly pour a small amount of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in the vanilla extract, salt, and shredded coconut.
- Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours before using.