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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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
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 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.
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.
#coconut #coconutpie #impossiblepie #pierecipes #dessertrecipes #recipes #tesscooks4u #videorecipe
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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.
How to Make a Coconut Custard Trifle Parfait with Anne Burrell | Worst Cooks in America
Try out the tropical flavors in Anne's coconut custard dessert!
Get a sneak peek at Anne's Boot Camp demo before an all-new #WorstCooks Celebrity Edition, Sunday 9|8c.
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Coconut Custard Trifle with Vanilla Bean Whipped Cream and Tropical Fruit with Macadamia Nuts
RECIPE COURTESY OF ANNE BURRELL
Total: 50 min
Active: 50 min
Yield: 4 servings
2 1/2 cups heavy cream
1 cup sugar
3/4 cup sweetened shredded coconut flakes
1/2 vanilla bean, halved and seeds scraped, pod and seeds reserved
4 large eggs
1/4 cup cornstarch
Tropical Fruit Salad:
1/2 cup macadamia nuts, roughly chopped
1 cup cubed fresh pineapple, cut into smaller bite-sized pieces
1 banana, sliced
1 ripe starfruit, sliced
1/2 ripe mango, peeled, pitted and cut into bite-sized chunks
1 cup heavy cream, chilled
2 tablespoons sugar
Seeds from 1/2 vanilla bean
2 tablespoons granulated sugar
For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.
This process is called tempering, and it will allow you to combine boiling cream and eggs without resulting in scrambled eggs.
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Creamy Coconut Custard Pie | Everything From Scratch!! | Southern Living From Home
There are two types of Southerners in the world: coconut “cream” pie people and coconut “custard” pie people—while we love both people equally, this Coconut Custard Pie recipe might just make a few converts. Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut.
1 Single-Crust Pie Pastry Dough
2/3 cup sugar
3 tablespoons cornstarch
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 cup whole milk
4 large egg yolks
1 (13.66-oz.) can coconut cream*
½ teaspoon coconut extract
½ cup sweetened shredded coconut
Whipped cream for garnish
Toasted coconut chips for garnish (optional)
1 ½ cups all-purpose flour
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
2 tablespoons cold shortening, cubed
3 to 4 tablespoons ice water
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#Pie #HowToBake #StayHome
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!
Egg Coconut Custard Dessert Recipe (Noum Bak Keng)
READ DESCRIPTION Today my mom is going to show you how to make Egg Coconut Custard Dessert Recipe (Noum Bak Keng). If you enjoyed seeing this please leave a like, rate, comment, subscribe, share, and favorite. Thank You! Link to donate: then click the support button on the right side of the page.
1 3/4 cup of Palm Sugar
1/4 tsp of Salt
3 cups of Coconut Milk
1/4 cup of All Purpose Flour
5 Pandan Leaves
1/4 cup of Fried Shallot Oil
Some Fried Shallots
Bake at 350 degrees for 45 minutes
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
#ThaiFood #ThaiRecipes #AsianRecipes
Coconut Custard | ناريل کسٹرڈ | Custard Recipe By COOK WITH FAIZA
Coconut Custard | ناريل کسٹرڈ | Custard Recipe By COOK WITH FAIZA
VISIT MY WEBSITE FOR FULL WRITTEN RECIPE IN ENGLISH UNDER THE VIDEO, ON MY WEBSITE LINK BELOW.
آپکو مکمل ریسپی میری ویب سایٹ پر ویڈیو کے نیچے ملے گی، اور یوٹیوب کی ویڈیو پر آپ کو ایزی لنک بھی فراھم کیا گیا ھے، مهربانی فرما کر زرا غور فرمائیں
आपको मेरी वेबसाइट पर वीडियो के निचले हिस्से में पूर्ण नुस्खा मिलेगा, और वीडियो पर यूट्यूब का एक लिंक भी होगा, कृपया मुझे एक नज़र डालें।
Full Written Recipe link:
#CookWithFaiza #CoconutCustard #CustardRecipe
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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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Impossible Coconut Custard Pie – Lynn’s Recipes
Lynn demonstrates how to make an Impossible Coconut Custard Pie. It makes its own crust. This is a fast and easy dessert to make for last minute company. Please look below for a homemade Bisquick Mix recipe, if you cannot find it in your grocery store.
½ cup Bisquick
¾ cup sugar
2 cups milk
3-1/2 ounces sweetened coconut
1 teaspoon vanilla
1 Tablespoon butter, softened
Preheat oven to 400°. Spray a 9” pie dish with cooking spray and set aside. Combine all ingredients and pour into the prepared pan. Bake for 30-40 minutes until custard sets. Cool before serving.
Homemade Bisquick Mix
6 cups all purpose flour
3 Tablespoons baking powder
1 Tablespoon salt
1 cup vegetable shortening
Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in an airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for Bisquick mix.
Conversion Chart --
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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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
Coconut custard pandan bread recipe
Coconut custard Pandan Milk Bread
For dough :
Bread flour 350 grams
Salt ???? 4 grams
Sugar 75 grams
Coconut ???? cream 165 ml
Milk ???? 20 ml
Instant Dry Yeast 8 grams
Egg ???? 1 large
Butter ???? 30 grams
Panda extract 1 tsp
For filling :
660 grams whole milk ????
4 eggs ????
180 grams sugar
5 tbsp cornstarch
2 tbsp condensed milk
2 tsp good quality vanilla extract
Pinch ???? of salt ????
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Coconut Custard Pie
The things you will need:
1 cup grated coconut Prep time: 10 minutes
1 cup milk Cook time: 25-30 minutes
1 cup sugar
2 TBSP flour
1 pinch of salt
2 large eggs
1 large egg separated into 2 bowls
1 tsp vanilla
2 TBSP melted butter
1 unbaked 8 or 9 inch pie shell
Soak coconut several hours in milk to make the coconut very moist. Set in refrigerator until ready.
Stir together sugar, flour, and salt. Set aside.
Beat 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to eggs.
Combine dry ingredients with milk mixture. Mix well. Add butter to mixture then mix all together.
Beat remaining egg white until frothy. Brush this mixture onto unbaked pie shell.
Pour custard mixture into shell.
If wanted sprinkle nutmeg on top of custard.
Bake at 375 degrees for 30-40 minutes.
Let pie cool completely and then refrigerate for at least 2-3 hours!
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Keto Coconut Custard Pie
Coconut custard pie is a classic egg custard pie that brings old-time baking pleasure home and makes a simple, delicious dessert for friends and family, for guests, or even for yourself. ???? Easy-to-find ingredients, simple methods, everyday equipment: It’s a fine everyday keto homemade treat!????
Pan size: 9 inch glass or ceramic pie pan
4 large eggs at room temperature
¾ cup (155g) powdered erythritol
⅓ cup (76g) melted unsalted butter
½ teaspoon (2mL) vanilla extract
⅔ cup (160mL) warm full fat coconut milk
1 cup (240mL) warm heavy whipping cream
1 cup (100g) unsweetened desiccated coconut
¼ cup (25g) coconut flour
½ teaspoon (2g) baking powder
¼ teaspoon (1g) salt
¼ cup (25g) unsweetened desiccated coconut
Yields 8 servings
NET CARBS: 3.3g
#ketoserts #coconutcustardpie #ketocustardpie
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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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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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
COCONUT CUSTARD PUDDING | HOMEMADE | EGGLESS | NO-BAKE RECIPE
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1. Milk- 2 cups
2. Coconut milk- 2 cups
3. Sugar- 4 tbsp
4. Condensed milk- 3/4 cup
5. Custard powder- 4 tsp
6. Gelatine- 5 tsp
1. Grated coconut- 1 cup
2. Cashew nuts- 1/2 cup
3. Sugar- 1 tbsp
4. Ghee- 2 tbsp
Vegan Coconut Custard Pie || Gretchen's Bakery
This stove top coconut custard recipe with coconut macaroon crust is to die for! Check out how easy it is to make, all done in just about an hour!
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I have been vegan for a while now and I have been super conflicted with my channel not being in alignment with my life and my beliefs
I am transitioning my channel/blog to align with my beliefs, I have been veg for 8+ years and have been in severe conflict here on my channel and when I owned my bakery by promoting the exploited animal industry, so I finally got off the fence and decided to stop being a hypocrite and follow my heart and soul passion.
I understand not everyone cares to be open to this kind of baking
(although I have been making some of my BEST recipes more recently!)
So I hope and wish that folks will be open minded and give me the same understanding for following my heart.
This has not been the case 100% so far, as I have sadly been met with anger and hatred
However others have been showing tremendous support and encouragement. I hope you will at least give it a chance. :)
I will not eliminate my old recipes and will still help you all with baking of any kind just like always!
WHY I AM VEGAN
WHY I AM VEGAN
WHY I AM VEGAN
Music Credit CARPE DIEM by Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0
Coconut Custard Pie (EP# 90)
This crustless Coconut Custard Pie is one of the easiest pie that you can ever make! This is a one bowl recipe, easy, simple and it taste really great. This pie is also called as Impossible Pie, Milk Pie, Coconut 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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StreetFood Buko Pie (Young Coconut Custard Pie) Binondo
Coconut cream Pie- Coconut Custard Recipe
Delicious dessert with coconut- with the right amount of creaminess and sweetness and an enormous amount of coconut deliciousness.
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How to make a coconut Custard Pie
This recipe is from my great great grandmother and is so easy to make. It makes it’s on crust, so if you are looking for a quick and easy dessert this is it.
Here is the recipe:
1/2 cup Bisquick
3/4 cup sugar
2 cup milk
1 (3 1/2 oz.) flaked coconut (1/2 cup)
1 tsp. vanilla
1 TBS. butter, softened
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets.
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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
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
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