I made a Coconut Custard so outrageously creamy with real coconut milk that any cake filling you try after this will feel pedestrian.
I’m obsessed with this Coconut Custard because it’s outrageously silky and actually tastes like coconut, not fake sweetener garbage. I love spooning it onto slices of cake and using it in my favorite Cake Filling Recipes, and it makes cupcakes sing.
It’s rich from real full fat canned coconut milk and brightened with a splash of vanilla extract. But the texture, so thick, glossy, and ridiculous, makes me want to eat it straight from the bowl at midnight.
Not fancy. Just serious custard that behaves like a grown-up dessert you secretly want for breakfast.
Trust me, you’ll lick the spoon.
Ingredients
- Full-fat coconut milk: rich, silky base that makes the custard creamy and a little indulgent.
- Granulated sugar: sweetens things up; balances the coconut and keeps it approachable.
- Cornstarch: thickens without eggs-only texture; keeps it smooth, not rubbery.
- Whole eggs: give structure and that classic custardy silk; adds protein, not heavy.
- Extra egg yolks: make it custardy and glossy; basically pure richness.
- Vanilla extract: warm familiar note that softens the coconut’s tropical edge.
- Coconut extract (optional): Plus, a punch of coconut flavor if you want it bolder.
- Neutral or melted coconut oil: adds sheen and a slightly luxurious mouthfeel.
- Pinch of salt: brightens sweetness and keeps the flavors from tasting flat.
- Toasted shredded coconut garnish: crunchy, toasty finish that gives texture and looks pretty.
Ingredient Quantities
- 2 cups full fat canned coconut milk (shake can well before measuring)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 large eggs plus 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, but I like it)
- 1 tablespoon neutral oil or melted coconut oil (for a glossy finish)
- Pinch of salt (about 1/8 teaspoon)
- 2 tablespoons unsweetened shredded coconut, toasted, for garnish (optional)
How to Make this
1. Shake the canned coconut milk well, measure 2 cups, and pour into a medium saucepan.
2. In a small bowl whisk together 1/2 cup granulated sugar, 3 tablespoons cornstarch and a pinch of salt so there are no lumps.
3. In another bowl beat 2 large eggs plus 2 large egg yolks until smooth, then stir in the dry mixture until combined.
4. Heat the coconut milk over medium heat until it is hot and steaming but not boiling, stirring occasionally so the bottom does not scorch.
5. Temper the eggs by slowly whisking about 1/2 cup of the hot coconut milk into the egg mixture, then pour the warmed egg mix back into the saucepan with the remaining milk while whisking constantly.
6. Cook over medium low heat, whisking or stirring constantly, until the custard thickens and just comes to a gentle simmer and coats the back of a spoon, about 3 to 6 minutes. Scrape the bottom and corners so nothing sticks.
7. Remove from heat and stir in 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract if using, and 1 tablespoon neutral oil or melted coconut oil for shine. Taste and add a little more salt if it needs balance.
8. For an extra smooth custard strain it through a fine mesh sieve into a clean bowl, pressing with a spatula to get it all through.
9. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, cool to room temperature, then refrigerate until fully chilled, at least 2 hours.
10. Serve chilled as a cake or pie filling, with pancakes, or spooned over fresh fruit; garnish with 2 tablespoons toasted unsweetened shredded coconut if you like.
Equipment Needed
1. Medium heavy-bottomed saucepan
2. Small mixing bowl
3. Medium mixing bowl (for eggs)
4. Whisk
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Fine mesh sieve
8. Plastic wrap or cling film
9. Small skillet or toaster oven tray (to toast shredded coconut)
FAQ
Coconut Milk Custard Recipe Substitutions and Variations
- Full fat canned coconut milk: swap with 1 cup whole milk plus 1 cup heavy cream for similar richness, or use 1 1/2 cups almond milk plus 1/2 cup coconut cream if you want lower dairy. (Shake cans well before measuring still helps.)
- Granulated sugar: use equal amount maple syrup or honey but reduce liquid elsewhere by about 2 tablespoons, or use 1:1 granulated erythritol for a low sugar option.
- Eggs and egg yolks: replace with 1 cup silken tofu blended smooth plus 2 tablespoons cornstarch for a vegan custard, or use a commercial egg replacer (follow package for 4 eggs) if you prefer.
- Cornstarch and oil: if you dont have cornstarch use 3 tablespoons tapioca starch instead; for the glossy finish use melted butter or light olive oil in place of neutral oil.
Pro Tips
1) Temper the eggs slowly and dont rush it. If you dump hot milk in too fast the eggs will scramble, so whisk in a few tablespoons first then go slower. If you do get tiny cooked bits strain the custard hot, it will save the texture.
2) Mix the cornstarch with the sugar very well and sift or rub out lumps with your fingers before adding to the eggs. Little blobs of cornstarch make gritty spots, and a smooth dry mix makes thickening more even.
3) Keep the heat gentle once it starts thickening and keep stirring, especially the edges and corners. High heat will overcook or scorch the bottom, and stirring breaks up any skin forming so the whole batch comes out silky.
4) For extra shine and stability add the oil while it is still warm, then press plastic wrap right on the surface before chilling. The oil helps with gloss and mouthfeel, and wrap-on-surface prevents that weird skin nobody likes.
Coconut Milk Custard Recipe
I made a Coconut Custard so outrageously creamy with real coconut milk that any cake filling you try after this will feel pedestrian.
6
servings
333
kcal
Equipment: 1. Medium heavy-bottomed saucepan
2. Small mixing bowl
3. Medium mixing bowl (for eggs)
4. Whisk
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Fine mesh sieve
8. Plastic wrap or cling film
9. Small skillet or toaster oven tray (to toast shredded coconut)
Ingredients
-
2 cups full fat canned coconut milk (shake can well before measuring)
-
1/2 cup granulated sugar
-
3 tablespoons cornstarch
-
2 large eggs plus 2 large egg yolks
-
1 teaspoon vanilla extract
-
1/2 teaspoon coconut extract (optional, but I like it)
-
1 tablespoon neutral oil or melted coconut oil (for a glossy finish)
-
Pinch of salt (about 1/8 teaspoon)
-
2 tablespoons unsweetened shredded coconut, toasted, for garnish (optional)
Directions
- Shake the canned coconut milk well, measure 2 cups, and pour into a medium saucepan.
- In a small bowl whisk together 1/2 cup granulated sugar, 3 tablespoons cornstarch and a pinch of salt so there are no lumps.
- In another bowl beat 2 large eggs plus 2 large egg yolks until smooth, then stir in the dry mixture until combined.
- Heat the coconut milk over medium heat until it is hot and steaming but not boiling, stirring occasionally so the bottom does not scorch.
- Temper the eggs by slowly whisking about 1/2 cup of the hot coconut milk into the egg mixture, then pour the warmed egg mix back into the saucepan with the remaining milk while whisking constantly.
- Cook over medium low heat, whisking or stirring constantly, until the custard thickens and just comes to a gentle simmer and coats the back of a spoon, about 3 to 6 minutes. Scrape the bottom and corners so nothing sticks.
- Remove from heat and stir in 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract if using, and 1 tablespoon neutral oil or melted coconut oil for shine. Taste and add a little more salt if it needs balance.
- For an extra smooth custard strain it through a fine mesh sieve into a clean bowl, pressing with a spatula to get it all through.
- Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, cool to room temperature, then refrigerate until fully chilled, at least 2 hours.
- Serve chilled as a cake or pie filling, with pancakes, or spooned over fresh fruit; garnish with 2 tablespoons toasted unsweetened shredded coconut if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 127g
- Total number of serves: 6
- Calories: 333kcal
- Fat: 25.5g
- Saturated Fat: 17.9g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 2g
- Cholesterol: 124mg
- Sodium: 68mg
- Potassium: 227mg
- Carbohydrates: 25.7g
- Fiber: 0.4g
- Sugar: 17.5g
- Protein: 4.8g
- Vitamin A: 133IU
- Vitamin C: 0.1mg
- Calcium: 28mg
- Iron: 0.4mg
