How to make delicious homemade coconut custard
This is a rich and creamy coconut custard that is made from scratch using real coconut milk! A delicious filling for my coconut cake, cupcakes, coconut cream pie or for serving with fresh fruits and berries on top of your breakfast pancakes.
PRINTABLE RECIPE ►
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
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Coconut Milk Custard
Coconut milk custard - vegan and creamy dessert that takes just 10 minutes to make. A delectable vegan custard bursting with fabulous coconut flavour is sure to appeal coconut lovers.
Kids are sure to love this delectable vegan custard sauce and won't stop asking for more. A perfect dessert to serve the crowd at potlucks, game nights, any gatherings and get together parties.
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Coconut Custard Pie- Sweet Talk with Lindsay Strand
Sweet Talk host Lindsay Strand shows you how to skip the cream on top of this gorgeous pie and lets the tropical custard filling be the star.
Get the recipe: Sweet Talk host Lindsay Strand shows you how to skip the cream on top of this gorgeous pie and lets the tropical custard filling be the star.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Best & Easiest Coconut Custard Pie
This is absolutely the best coconut pie I have ever eaten. It's from scratch but no standing over the stove stirring while your custard thickens! You will love this easy and simple but delicious pie. DO NOT USE DEEP DISH PIE CRUSTS, THIS IS AN OLD RECIPE AND THERE ISN'T ENOUGH CUSTARD TO FILL DEEP DISH.
Preheat oven to 350
4 large eggs
1 (3.5oz) bag of flaked sweetened coconut
1 (12 oz) can of evaporated milk
1 cup sugar (you can add as much as 1 & 1/2 cups sugar if you like it sweeter.
2 tsp. cornstarch
1/2 cup butter melted, do not substitute (1 stick of butter equals 1/2 cup)
1 tsp. vanilla extract
1/2 tsp. lemon extract
2 unbaked 8 inch pie shells - do NOT use deep dish OR a 9 pie shell, this is a very old recipe and it will not make enough custard for either one.
Blend the eggs, sugar and cornstarch in a medium bowl. Add the melted butter, both extract flavorings and evaporated milk. Mix these very well. Divide batter between the 2 pie shells and sprinkle the 3.5 oz. bag of coconut over both pies. Bake 35 to 45 minutes until the top is a light golden brown. Chill, serve and enjoy! This recipe does not support deep dish crusts. It will not bake correctly as 1 pie.
Coconut Milk Pudding - Coconut Custard Pudding - Karikku Pudding - Valentine's Dessert Recipe
Nothing speaks coastal more than coconut and this coconut pudding is a super easy option for you if you're having a coastal themed Christmas party. So try out this home made recipe and tell us what you think!
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2 cups coconut milk
10 tsp sugar
¼ cup grated tender coconut
3 tbsp vanilla custard powder
Pinch of salt
Boil coconut milk with sugar. Stir intermittently so that it does not split.
Mix custard powder in half cup water and add gradually to cooking coconut milk. Stir continuously as no lumps are formed. Add salt and cook for 3 - 4 minutes on simmer till it thickens.
Add grated tender coconut and cook for a minute.
Pour into molds after cooling and chill in refrigerator for an hour before serving
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CUSTAROONS RECIPE | CUSTARD COCONUT MACAROONS | Ep. 5 | Mortar & Pastry
2 whole eggs
4 egg yolks
1/4 cup melted butter
1 can (390g) sweetened condensed milk
1 cup dessicated coconut
1 tsp vanilla extract
Keto Coconut Custard | Low Carb | Keto Recipes
Coconut Custard is a good keto dessert as coconut is high in ft and low in carb, not to forget that it is delicious. I always have coconut milk at home as traditionally too we use a lot of coocnut in our food. Our meats, fish, vegetables all have coconut. That makes it easier for me to take this recipe up whenever we are in the mood for it. All it takes is boiling the coconut milk, adding 4-5 ingredients and it is ready to go in the fridge.
Hop you guys try this recipe and leave me a comment. Happy Cooking!
Cream from 1 Can of Coconut Milk
2 1/2 Tbsp Erythritol
7-10 Drops of liquid Stevia or to taste
Pinch of Salt
1/8 tsp Xanthan Gum
2 Egg Yolks
1/2 tsp Vanilla Essence
3 Tbsp Toasted Coconut Flakes Unsweetened
Whipped Cream sweetened with Erythritol
Macros: Servings 7
Net Carbs: 1
Crazy Impossible Coconut Pie Recipe ~ Super Easy Coconut Custard Pie
This crazy impossible coconut pie recipe is one of the easiest pies you can make. It is also GOOD! Put everything in the blender and mix. The impossible coconut pie forms a bottom layer, a creamy custard filling and the coconut rises to the top to form a yummy golden crispy crust. You can serve warm, room temp or cold. Enjoy.
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Dessert Recipes by Tess Cooks4u
Crazy Impossible Coconut Pie Recipe ~ Super Easy Coconut Custard Pie
4 large eggs - room temp
1 cup granulated white sugar
1/4 tsp. salt
1/4 tsp baking powder
1/2 cup all purpose flour
2 cups whole milk
1/2 cup melted butter - room temp
2 tsp. pure vanilla extract or 1 tsp. vanilla and 1 tsp. coconut
1 1/4 cups shredded or flaked sweetened dried coconut
oil or butter to coat baking dish
Preheat oven 350 degrees F
Place all ingredients except the coconut into your blender or food processor.
Process until well combined.
Add coconut and pulse a couple times to combine.
Pour batter into a prepared pie pan (9-10) and bake at 350F for 55-60 minutes or
until set and golden brown.
Can be served warm, at toom temperature or cold.
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INGREDIENTS AND INSTRUCTIONS 400 DEG. 25-30 MIN
1 CHILLED 9 UNBAKED PIE CRUST EITHER YOUR OWN FAVORITE OR MINE FROM MY FIRST VIDEO
1/2 CUP SUGAR
1 TSP VANILLA
2 1/2 CUPS MILK,SCALDED
3 1/2 OZ. COCONUT
1/4 CUP BROWN SUGAR
2 TBSPS.SOFT BUTTER
BEAT EGGS SLIGHTLY.
STIR IN SALT,SUGAR AND VANILLA
GRADUALLY STIR IN MILK
RESERVE 1/2 CUP OF COCONUT AND STIR THE REST INTO THE MILK MIXTURE
POUR CAREFULLY INTO THE CHILLED PIE CRUST AND BAKE AT 400 DEG. FOR 25-30 MINUTES TIL KNIFE HALFWAY BETWEEN EDGE AND CENTER TESTS CLEAN.
BEFORE SERVING,BLEND BROWN SUGAR,BUTTER AND COCONUT
TOGETHER AND SCATTER ON THE PIE
BROIL 3-4 INCHES FROM HEAT FOR 2-3 MINUTES UNTIL LIGHTLY BROWNED.
Pandan Coconut Custard Fondue Recipe สังขยาใบเตย - Hot Thai Kitchen!
Saint Patrick's day is coming up, so I thought I would share with you a green recipe in case you want to add a Thai flare to an Irish celebration! This is a dessert you can often find on the streets of Thailand. It's a sweet creamy, custardy dip for bread made form coconut milk and pandan leaves. We call it sangkaya, but some countries in South East Asia call a similar thing kaya. You can make it thicker and use it as a spread, or make it dippable like I did and have it as a sweet fondue! It can be made in advance and refrigerated, just make sure you heat it up before serving!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Coconut Egg Custard
This dessert is very easy to make. Smooth, soft and delicious.
To learn more about this and other simple recipes, including ingredient lists and cooking tips, please visit our delicious website
Thai Coconut Egg Custard Recipe
Food journalist Victoria Cheng from Gastronommy.com prepares a sweet Thai-inspired Coconut Egg Custard dessert for Mother’s Day!
Bánh flan dừa (Coconut crème caramel, coconut caramel custard)
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*****Be sure to check out more my flan videos *****
Kabocha squash flan:
• ⅔ cup (140 g) sugar
• ⅓ cup (70 ml) water
• 4 eggs
• 1 egg yolk
• 75 g (⅜ cup) sugar
• 500 ml (2 cups, 4 tsp) milk
• 250 ml (1 cup, 2 tsp) coconut milk
• ⅛ tsp fine salt
♥ Nguyên liệu:
• ⅔ cup (140 g) đường
• ⅓ cup (70 ml) nước
• 4 trứng
• 1 lòng đỏ
• 75 g (⅜ cup) đường
• 500 ml (2 cups, 4 tsp) sữa
• 250 ml (1 cup, 2 tsp) nước cốt dừa
• ⅛ tsp muối
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► Coconut Flan recipe ????
The famous and delicious recipe of the Coconut Flan. Quick and easy to make. A little marvel !!
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Coconut Custard Pie I Recipe
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Incredible Coconut Custard Cake Recipe (step by step)
Incredible Coconut Custard
3/4 cup white sugar
1 1/2 ts vanilla extract
1 1/2 cup flaked coconut
2 cups milk
1/2 cup flour
1/2 ts baking powder
1/4 cup butter/magarine
preheat the oven to 175 C
Combine milk, sugar, flour, baking powder, eggs, butter, vanille extract and coconut together and mix it or blend it on low speed for about 3 minutes.
Pour everything in a baking tray and let it stand for 5 minutes.
Sprinkle coconut on top and bake the cake for about 40 minutes.
Serve it warm or enjoy it cold... like how love it
Coconut Custard Pie
Coconut Custard Pie is a dense and creamy treat made with just 7 ingredients including coconut, milk, and eggs! It’s super simple to whip up for any gathering this spring, especially for Easter dessert!
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Recipe Delicious Coconut Custard Pie
Recipe - Delicious Coconut Custard Pie
-1/2 cup butter , no substitutes
●3/4 cup granulated sugar
●2 large eggs
●2 tablespoons all-purpose flour
●1 cup milk
●1 cup sweetened flaked coconut
●1 teaspoon pure vanilla extract
●1 (9 inch) unbaked pastry shells
COCONUT CARAMEL CUSTARD or Flan | 5 Ingredients | Kravings
This Coconuty Caramely custard is delicious. Better still, this is almost a dump and go recipe using canned coconut milk. The results are simply delicious and creamy. This recipe only uses 5 ingredients!
Here are the ingredients and steps to make this recipe!
1 cup Sugar
1/4 cup Water
400ml Coconut Milk
350 ml Evaporated Milk
300 ml Condensed Milk
Prepare the caramel by heating the sugar in a saucepan and adding the water
Once it turns dark, pour into the cake pan at the bottom
Add all the other ingredients into a blender and blend and pour over the caramel
Bake in a water bath for 1 hr
Chill overnight before serving
Bookmark the recipe on my blog -
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Triple Coconut Custard Pie ~ Coconut Custard Pie Recipe ~ Torani Pie Day ~ Noreen's Kitchen
I had so many requests for coconut custard pie, how could I leave it off the list? So today we have coconut custard pie with my own twist! Triple coconut custard pie with flake coconut, coconut milk and Torani coconut syrup! This is super boosted coconut flavor that is sure to please any coconut lover at your holiday table or celebration!
This recipe is old school custard pie! Baked in the oven until set then chilled before serving. It is creamy, thick and delicious. I also have a quick and easy coconut cream pie recipe on my channel that you can find here:
The difference between the two is that the coconut cream pie has the filling usually made on top of the stove, in my case I used instant pudding and folded in whipped cream and top with more whipped cream and chill till set. The coconut custard pie filling is mixed up using raw eggs and poured into a blind baked pastry shell and baked until set. They both need to be refrigerated all the time until served. This is one of our family favorites.
I started with a blind baked pastry shell using my cream cheese pie crust that you can find here:
I like to bake my shell in a 350 degree oven for 25 minutes then remove it and turn the oven down to 325 to bake the pie.
I mixed up all the ingredients to make this super simple custard. Eggs, sugar, flour, milk, coconut milk, Torani coconut syrup and vanilla. Easy! Pop in the oven for an hour to an hour and 15 minutes and you're good to go.
You will want to allow this pie to come to room temperature before refrigerating so that the filling will not weep upon cooling. When you get ready to serve it, get some sweetened whipped cream and go to town! This pie is delicious and very easy to make! I think that some people may think that this is more difficult that this. It isn't! You are going to love this pie!
I hope you give this triple coconut custard pie a try and I hope you love it!
A printable version of this recipe is available on my website:
You can find Torani on their website: torani.com
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Danielle Kartes's Coconut Custard Macaroons | Genius Recipes
A few months ago, Kristen & Danielle Kartes of Rustic Joyful Food baked up a Genius all-time favorite: Danielle’s coconut custard macaroons. The two reveal how these sweet & comforting treats brought them together years ago and how two versions accidentally emerged. GET THE RECIPE ►►
18 ounces sweetened, shredded coconut (about 6 1/2 cups)
1 large egg
1 stick unsalted butter, melted
1 teaspoon pure vanilla extract (available kosher for Passover)
3/4 teaspoon fleur de sel or other large-flake sea salt
3/4 cup sweetened condensed milk
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Impossible Coconut Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Impossible Coconut Pie. I always thought the name Impossible Pie or Impossible Coconut Pie was a strange name for a pie. It seems that no one really knows for such where the name came from, but it may be from the fact that this pie is impossibly easy to make. Or maybe it's because it seems impossible how a bunch of ingredients that are just mixed together can end up as a three layer pie.
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Coconut Custard Pie | Saute Saturday 38
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Definitely not good at deadlines, but can hold my own in the kitchen. This was so fun to make this recipe and I have to say that Mounds coconut is worth eating right out of the bag. Will make this for sure again but will measure correctly, omit the nutmeg and use a deep dish pie shell. You learn something new everyday!
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Old Fashioned Custard Pie Recipe
A delicious, old-fashioned, egg custard pie that has a smooth and creamy texture.
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2 1/2 cups scalded milk
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
9 unbaked, deep dish, pie shell
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How We Make French Coconut Pie, The Best Southern Coconut Pie uses Simple Ingredients
How to make a French Coconut Pe! I hope you enjoyed the video. Visit our blog at collardvalleycooks.com to see more how to cook videos! Thanks for watching! This recipe is in our Volume One Cookbook.
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
French Coconut Pie
1/4 CUP BUTTERMILK
3/4 CUP SUGAR
1 STICK MELTED MARGERINE
1 TSP. VANILLA EXTRACT
1 1/2 CUPS FLAKED COCONUT.
In a glass batter bowl melt a stick of margarine in microwave. Add sugar and whisk. Add eggs, buttermilk, vanilla and whisk well.
Place your coconut in the bottom of your pie shell. Pour the mixture over the top of the coconut.
Bake at 325 for 1 hour.
For Deep Dish Pie:
USE 4 EGGS INSTEAD OF 3
USE 1/2 CUP BUTTERMILK INSTEAD OF 1/4 CUP
Pandan coconut custard cream| Thai Dessert|Sankaya Bai Tuey|
- 5-6 pandan leaves
- 3/4 cup water
- 1 cup coconut milk or cream
- 2 tbsp of corn starch
- 1/4 cup of sugar
- 1/4 tsp of salt
- 3 tbsp sweetened condensed milk
- 2 eggs yolk
- food color
Any questions please comment below. Thank you!
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Pumpkin Coconut Custard - Laos Recipe - CookingWithAlia - Episode 301
Today, we are making a very unique dessert by my friend Amone who is from Laos! A pumpkin filled with coconut milk custard! A dessert like you have never seen before!
1 medium Kabocha or Sugar pumpkin
1 can (400 ml) coconut milk
2 large eggs
1/2 cup (100 grams) white granulated sugar
A pinch of salt
Sugar Free Coconut Keto Custard
A simple baked coconut keto custard recipe.
Low Carb Sweetener
Unsweetened Shredded Coconut
Here's the ingredient list that you'll need to make delicious coconut custard:
1/3 cup low carb sweetener or 1/2 teaspoon liquid stevia
2 1/4 cups coconut milk
1/2 teaspoon vanilla extract
2 tablespoons unsweetened shredded coconut
dash ground nutmeg optional
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