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
FUDGY COCONUT SQUARES
Whenever I taste these rich, delicious layered bars, I think of my childhood. My parents were missionaries in Thailand, and Mother was able to get these common ingredients there - the squares reminded us of the candy bars back home. -Pam Tesh, Lexington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. , Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350° for 20 minutes or until coconut is lightly browned. , Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting.
Nutrition Facts : Calories 289 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 129mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT CREAM BARS
With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
- Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
- Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
- Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
- Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
- Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.
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
COCONUT CUSTARD SQUARES
Make and share this Coconut Custard Squares recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat the eggs in a large bowl and beat in the coconut milk, sugar and salt.
- Place the bowl over a pan of gently simmering water and stir with a wooden spoon for 15 minutes, or until it begins to thicken.
- Pour in a prepared dish. Brush the butter over the inside of a 7 1/2 square ovenproof dish, about 1 1/2 in depth.
- Bake the custard in an oven heated at 350°F for 20 to 25 minutes.
- Remove from oven and allow to cool completely.
- Turn the custard out of the dish and cut the custard in squares.
- Serve decorated with coconut shreds, strips of lime rind and slices of fruit.
Nutrition Facts : Calories 464.6, Fat 25.9, SaturatedFat 18.9, Cholesterol 281.7, Sodium 206.3, Carbohydrate 50.5, Fiber 2.3, Sugar 47.8, Protein 11.1
COCONUT SQUARES
These could be called Coconut Chocolate Butterscotch Nutty Bars!
Provided by S. Baker
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
- Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
- Bake 25 to 30 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 26 g, Cholesterol 7.2 mg, Fat 13.1 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 77.2 mg, Sugar 21.5 g
COCONUT LIME SQUARES
Categories Citrus Egg Dessert Bake Lime Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
- Reduce oven temperature to 300°F.
- Make custard:
- In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
- Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.
COCONUT-CHERRY CREAM SQUARES
You'll be wowed by these cherry-topped delights. With a delectable coconut-custard filling and a thin golden crust, one square will satisfy your sweet tooth. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 142 calories, Fat 4g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CUSTARD SQUARES
One of my neighbours had this for dessert when I popped over and I had to have to recipe. So Good!!!
Provided by bert2421
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Mix the ingredients for the bottom layer together and press into 9x13 pan.
- Bake at 325 for 15-20 minutes.
- Mix custard in a little cold water before adding to boiling water.
- Boil til thickens.
- Spread over the base.
- Top with whipping cream.
- Sprinkle coconut over top.
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