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 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
CARIBBEAN COCONUT CUSTARD
Make and share this Caribbean Coconut Custard recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h
Yield 1 mold, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.
- Add coconut.
- Whirl just to mix.
- Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.
- Pour egg mixture into mold.
- Place both pans in a 350* oven.
- Fill bottom pan with boiling water to halfway up the sides of the mold.
- Bake until custard jiggles only slightly when shaken, about 50 minutes.
- Lift mold from water and place on rack.
- Let cool completely.
- Invert a plate on top and invert custard onto plate.
- Lift off mold.
- Serve or cover and chill for up to 2 days.
- Cut into wedges and serve with pineapple.
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.
QUINDIM - BRAZILIAN COCONUT CUSTARD RECIPE - (4.4/5)
Provided by coconutrecipes
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees ºF. Boil about 4 cups of water. Butter a regular size muffin pan with extra butter and dust with extra sugar. You will need to butter and dust with sugar just 9 molds, which is the amount of quindins you are getting with this recipe. In a small saucepan add water, sugar, vanilla extract or scrapped vanilla bean (add the bean to the water also) and bring to a boil. After it starts boiling, set the timer for 5 minutes. After the time has passed, remove the liquid from heat, remove the beans, if using, and strain the liquid to a medium bowl, add butter and let it cool. Mix the egg yolks and the dried coconut and add this mixture to the cooled liquid. Mix well and pour into the prepared muffin pans, about 3/4 full. Prepare a water bath by pouring boiling water into a cooking sheet and setting the muffin pan on top. Bake for 22 minutes. Remove from oven, let it cool for 5 minutes. After that pass a knife or a spatula around the custard to loosen a bit. Place another cooking sheet on top of the muffin pan and invert. The custards should come out easily. Enjoy this dessert at room temperature. Can be stored in the refrigerator for a few days, if it lasts! Recipe submitted by Sirlei, Athens, OH
COCONUT CUSTARD TART WITH ROASTED PINEAPPLE
This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
- Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
- Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
- Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
- Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
- When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.
Nutrition Facts : Calories 589 calories, Fat 41 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
CARIBBEAN COCONUT TART
Sunset magazine's kitchen developed and published this recipe (in the early 1970's) after having tasted this delicacy on the French island of Guadeloupe. They were able to duplicate the flaky pastry and rich macaroon-type filling. It's easy to make and can be finished ahead of time (needs to chill) for an impressive dessert.
Provided by Bren in LR
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
- With a pastry blender, cut in butter until fine particles form.
- Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
- Set aside 1/3 of the pastry for lattice strips.
- On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
- Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
- Bake in a 325*F oven for 8 minutes.
- Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
- Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
- Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
- Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.
More about "caribbean coconut custard recipes"
COCONUT CUSTARD - SIMPLY TRINI COOKING
From simplytrinicooking.org
Cuisine CaribbeanCategory DessertsServings 3
20 DELICIOUS CARIBBEAN RECIPE IDEAS | RECIPES, DINNERS AND ...
From foodnetwork.com
Author By
COCONUT PIE RECIPE - JAMAICANS.COM
From jamaicans.com
GOYA FOODS CREAMY COCONUT CUSTARD WITH CHOCOLATE CRUMBLES ...
From goodtaste.tv
BANANA COCONUT CUSTARD (RECIPE) - TRINIGOURMET
From trinigourmet.com
BELIZE COCONUT TARTS RECIPE
From thebelizex.com
CREAMY COCONUT CUSTARD WITH CHOCOLATE CRUMBLES
From goya.com
BAKED COCONUT CUP CUSTARD RECIPE | MYRECIPES
From myrecipes.com
DAIRY-FREE COCONUT CUSTARD RECIPE (STOVETOP STYLE) - MY ...
From myhomechefrecipes.com
BEST COOKING BUTTER RECIPES: CARIBBEAN COCONUT CUSTARD
From worldbestbutterrecipe.blogspot.com
COCONUT CUSTARD
From caribbeanmarket.ca
A TRIO OF RECIPES FROM M/Y LAUREL - ALL AT SEA
From allatsea.net
15 BEST CARIBBEAN DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
10 BEST CARIBBEAN DESSERTS COCONUT RECIPES | YUMMLY
From yummly.com
A VINTAGE TRINBAGONIAN COCONUT ICE CREAM RECIPE.
From caribbeanpot.com
COCONUT CUSTARD
From caribbeanmarket.ca
CARIBBEAN COCONUT RICE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CARIBBEAN RECIPES – BANANA COCONUT CUSTARD
From newsamericasnow.com
BRAZILIAN COCONUT CUSTARD - YOUR RECIPE IN MY KITCHEN
From turecetaenmicocina.com
COCONUT CREAM CUSTARD WITH FRUITS | NESTLé RECIPES
From nestlerecipescaribbean.com
THAI COCONUT CUSTARD - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
JAMAICAN RECIPES: TRADITIONAL JAMAICAN COCONUT …
From eatjamaican.com
A DELICIOUS HOMEMADE COCONUT ICE CREAM - SIMPLY TRINI COOKING
From simplytrinicooking.com
CARIBBEAN COCONUT CUSTARD RECIPE - WEBETUTORIAL
From webetutorial.com
COCONUT ICE CREAM - SIMPLY TRINI COOKING
From simplytrinicooking.org
COCONUT CREAM CUSTARD RECIPE | MYRECIPES
From myrecipes.com
CARIBBEAN | FOOD & WINE - FOOD & WINE MAGAZINE | RECIPES ...
From foodandwine.com
BLANC MANGER - HAITIAN COCONUT CUSTARD - TASTE THE ISLANDS
From tastetheislandstv.com
TEMBLEQUE (PUERTO RICAN COCONUT PUDDING) • CURIOUS CUISINIERE
From curiouscuisiniere.com
EASY CARIBBEAN TWISTED COCONUT ICE CREAM | CHEF GERRIE
From chefgerrie.com
CARNATION® | COCONUT FLAN WITH CARIBBEAN TREASURE SAUCE
From carnationmilk.ca
JAMAICAN TOTO - CARIBBEAN COCONUT CAKE - ANALIDA'S ETHNIC ...
From ethnicspoon.com
AMISH COCONUT CUSTARD PIE RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
16 CARIBBEAN DESSERT RECIPES - THE SPRUCE EATS
From thespruceeats.com
COCONUT CUSTARD TART RECIPE ON NICOLE'S TABLE - ANTIGUA
From nicolestable.com
QUINDIM - BRAZILIAN COCONUT CUSTARD - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
COCONUT CREAM PIE RECIPE — ISLAND AND SPICE
From islandandspice.com
CARIBBEAN TOASTED COCONUT ICE CREAM | CHEF GERRIE
From chefgerrie.com
MY THAI: THAI COCONUT CUSTARD DIP (SANGKHAYA)
From seriouseats.com
5 SINFUL CARIBBEAN DESSERTS FOR THE SUMMER - TASTE THE ISLANDS
From tastetheislandstv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #fruit #caribbean #central-american #holiday-event #nuts #eggs #dietary #coconut #tropical-fruit #pineapple #kwanzaa
You'll also love