Coconut Pumpkin Custard Recipes

PUMPKIN COCONUT CUSTARD

Steps:

• Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt. Divide the mixture among six 6-ounce Pyrex cups or custard cups and place them in a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan to come half way up the sides of cups. Bake, uncovered, until the custards are just set, about 40 minutes.
• Remove the custards from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.

COCONUT PUMPKIN CUSTARD

Steps:

• Preheat oven to 350°F.
• Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
• Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
• Lightly sprinkle top with cinnamon sugar.
• Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard.
• Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
• Chill custard at least 2 hours or overnight.
• Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.

COCONUT CUSTARD

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.

COCONUT CUSTARD

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.