Coconut Custard Pudding Recipes

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COCONUT CUSTARD RECIPE



Coconut Custard Recipe image

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

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

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

COCONUT CUSTARD



Coconut Custard image

"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

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

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 PUDDING



Coconut Custard Pudding image

"Here's an easy dessert that my whole family loves," says Wilma Lincoln from Grinnell, Iowa. "I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 7

6 large eggs
2/3 cup sugar
1/8 teaspoon salt
4-1/2 cups whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Dash ground nutmeg

Steps:

  • In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg., Place cups in two 13x9-in. baking pans. Add 1 in. of hot water to the pans. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean., Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.

Nutrition Facts :

COCONUT CUSTARD



Coconut Custard image

Provided by Bobby Flay

Categories     dessert

Yield fliling for one 4-layer cake

Number Of Ingredients 8

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum
1/2 teaspoon pure vanilla extract

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.

LITTLE STEAMED GINGER PUDDINGS WITH COCONUT CUSTARD



Little Steamed Ginger Puddings with Coconut Custard image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 1/2 ounces (7 tablespoons) unsalted butter, softened, plus extra for coating ramekins
3 1/2 ounces caster sugar (superfine)
2 eggs, lightly beaten
4 1/2 ounces crystallized ginger, finely chopped, plus more for garnish
1 cup self-rising flour, sifted
5 ounces milk
Coconut custard, for serving, recipe follows
14 ounces coconut cream
2 egg yolks
2 tablespoons caster sugar (superfine)
1 teaspoon cornstarch

Steps:

  • Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins.
  • Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger.
  • In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon.

COCONUT BREAD PUDDING



Coconut Bread Pudding image

This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h40m

Number Of Ingredients 10

Butter, for baking dishes
1 loaf white country bread (1 pound), cut into 1-inch cubes (about 12 cups)
4 large eggs
3/4 cup granulated sugar
1 can (13.5 ounces) coconut milk
2 cups whole milk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
  • Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
  • Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING



Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories     Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

  • NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
  • Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
  • Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
  • Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
  • Remove from oven and cool on rack.
  • Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
  • SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
  • VARIATIONS:.
  • 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
  • 2. BASIC RICE PUDDING.
  • Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
  • 3.RICE AND RAISIN CUSTARD.
  • Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
  • 4. SUGAR FREE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
  • 5. FRUITED RICE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
  • THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
  • MAY GOD WATCH OVER YOU.

COCONUT PUDDING



Coconut Pudding image

This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.

Provided by photobug843

Categories     Desserts     Custards and Pudding Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 cups coconut milk
⅓ cup white sugar
2 tablespoons cornstarch
2 tablespoons butter
2 egg yolks
1 teaspoon coconut extract

Steps:

  • Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
  • Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g

THAI COCONUT PUDDING/ CUSTARD



Thai Coconut Pudding/ Custard image

Make and share this Thai Coconut Pudding/ Custard recipe from Food.com.

Provided by Girl from India

Categories     Dessert

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

2 eggs
1/2 tablespoon all-purpose flour
1/2 teaspoon vanilla essence or 1/2 teaspoon rose essence
1/4 cup fresh grated coconut (optional)
5 tablespoons brown sugar
1/2 cup coconut milk
mint leaf, for garnish
icing sugar, for garnish
fresh fruit, cut into chunks or slices to serve
butter, for greasing dish

Steps:

  • Grease one baking dish or 3 individual ramekins with butter.
  • Preheat oven to 260°C.
  • Beat eggs and sugar well till it thickens.
  • Add essence and coconut milk.
  • Beat again.
  • Mix in grated coconut.
  • I have to add here that I think you should use only fresh coconut for the best result.
  • Mix well.
  • Pour into baking dish.
  • Place dish in a baking tray filled halfway with hot water.
  • Bake for 35 mins or till the top is brown and a tester comes out clean.
  • Chill and serve overturned in a plate or in the ramekins.
  • Dusted with icing sugar.
  • Served with any fruit (mango is wonderful) and garnish with the mint.

Nutrition Facts : Calories 215.8, Fat 11.2, SaturatedFat 8.2, Cholesterol 124, Sodium 58.8, Carbohydrate 24.9, Sugar 22.5, Protein 5.1

COCONUT CUSTARD PIE III



Coconut Custard Pie III image

A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.

Provided by Susan Hadobas

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 8

1 (9 inch) pie shell
4 eggs
¾ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 ½ cups milk
1 cup shredded coconut

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
  • Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
  • Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 35.2 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 267.6 mg, Sugar 26.7 g

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