Coconut Custard Mochi Gluten Free Recipes

CUSTARD MOCHI

Custard Mochi image

Adapted from an old church cookbook from Anaheim Free Methodist Church.

Provided by Mochi Mommy

Time 1h10m

Number Of Ingredients 8

Ingredients

1 16 oz box Mochiko
1 tbsp baking powder
1/2 cup melted unsalted butter
1 1/2 cups sugar
4 eggs, beaten
2 tsp vanilla extract
4 cups whole milk
1 tsp kosher salt

Steps:

Preheat oven to 350 degrees F.
Mix mochiko,salt, and baking powder together.
Mix melted butter, sugar, eggs, and vanilla.
Alternate adding mochiko mixture and milk to egg mixture in 1-2 batches. Beat until batter is smooth, making sure to scrape the bottom of the bowl.
Pour into a greased 9x13" baking pan. Bake for one hour. There should be an even, light brown crust on top and an inserted toothpick should come out clean.
Let cool, cut into squares, and serve. Leftovers can be kept in the fridge but should be brought to room temperature before eating.

VICTOR'S NON-DAIRY HAWAIIAN COCONUT MOCHI CAKE

Victor's Non-Dairy Hawaiian Coconut Mochi Cake image

Non-dairy Hawaiian mochi cake. Yum! We love this local Hawaiian taste! Custom made by my amazing father for my milk allergy.

Provided by lazarus

Categories Desserts

Time 1h10m

Yield 12

Number Of Ingredients 8

Ingredients

3 cups almond milk
2 ½ cups white sugar
5 eggs, beaten
½ (16 ounce) tub vegan margarine (such as Smart Balance®), melted
1 teaspoon vanilla extract
2 teaspoons baking powder
3 ½ cups sweet rice flour (mochiko)
1 ½ cups coconut flakes (such as Baker's Angel Flake®)

Steps:

Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.
Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 86 g, Cholesterol 68.2 mg, Fat 17.5 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 6.4 g, Sodium 293.3 mg, Sugar 47.5 g

GLUTEN FREE COCONUT CUSTARD PIE

Gluten Free Coconut Custard Pie image

It layers into crust, custard and coconut topping. My husband got this from "Shawn Floriduh-Hillbilly Recipes" on FaceBook

Provided by JanaBird

Categories Dessert

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups milk
2 1/2 cups flaked coconut
4 eggs, beaten
1 teaspoon vanilla extract
3/4 cup gluten-free flour or 3/4 cup bisquick gluten-free baking mix
3/4 cup white sugar
2 tablespoons margarine or 2 tablespoons butter, softened

Steps:

Combone all ingredients mix well and pour into 9 inch buttered pie pan.
Bake 350 degrees for 50-60 minutes or until golden brown and knife inserted in the center comes out clean.

Nutrition Facts : Calories 295.3, Fat 14.9, SaturatedFat 9.8, Cholesterol 101.5, Sodium 174.6, Carbohydrate 35.6, Fiber 2.6, Sugar 28.6, Protein 6

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