How to make delicious homemade coconut custard
This is a rich and creamy coconut custard that is made from scratch using real coconut milk! A delicious filling for my coconut cake, cupcakes, coconut cream pie or for serving with fresh fruits and berries on top of your breakfast pancakes.
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Ingredients ►
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
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Amazing Coconut Cream Pie From Scratch
This dreamy coconut cream pie has a custard FILLED with natural coconut flavor from coconut milk and toasted coconut in a crisp pie crust all topped with mounds of whipped cream. Thanks to COLLIDERS® Refrigerated Desserts for sponsoring this video, and thanks to BRIAN for making a special appearance!! You can find COLLIDERS® near the refrigerated pudding aisle! This pie can be made days in advance and is the perfect pie for parties, picnics, and any family dinner you want to make that much more special.
RECIPE:
Coconut is one of my ALL TIME favorite flavors but so many coconut cream pies have preservatives, artificial coconut extract or sad, soft pie crusts you have to eat around. All of these things have no place in a good recipe so you better bet this pie is amazing with lots of natural coconut flavor, a CRISP butter crust and mounds of fresh whipped cream topped with toasted coconut. #ad #Colliders #LoveItSpoonIt
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How to Make Coconut Cream Pie
A sweet and simple homemade Coconut Cream Pie Recipe!
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My recipe offers a few variations on the traditional one you might be familiar with: we're using a Macadamia nut-infused crust and coconut milk in the cream filling! I think you're going to love this one!
Homemade Whipped Cream Recipe:
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Ingredients
CRUST¹
1/3 cup roasted salted macadamia nuts (50g)
1 ½ cups graham cracker crumbs 170g
2 Tablespoons light or dark brown sugar firmly packed
½ cup salted butter melted (113g)
FILLING
1 ½ cups sweetened shredded coconut
3/4 cup sugar 150g
4 Tablespoons cornstarch
1/2 teaspoon salt
5 egg yolks
1 cup coconut milk shake well before pouring (236ml)
1 cup heavy cream 236ml
1 cup whole milk 236ml
3 Tablespoons butter softened and cut into 3 pieces
1 teaspoon vanilla extract
1/2 teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
Whipped cream² ½ batch will be sufficient, unless you like a lot of whipped cream
Instructions
00:00 Introduction
CRUST
00:45 Preheat oven to 350F (175C)
01:00 Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
01:15 Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
01:25 Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
01:52 Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
02:07 In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
02:22 Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
02:58 Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
03:05 Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining 1/2 cup for topping).
03:41 Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
03:58 Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.
ASSEMBLY
04:15 When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
04:37 Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!
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DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!
HOW TO MAKE COCONUT WHIPPED CREAM | dairy-free, vegan whipped cream
Coconut whipped cream is a great dairy-free whipped cream and perfect for those who follow a vegan or paleo lifestyle. In this video I'll show you how easy it is to make coconut whipped cream at home and share a few tips to ensure it turns out beautifully! Use a dollop of coconut whipped cream to top a bowl of berries or your favorite dessert recipe (click show more for those links).
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TOOLS AND HIGHLIGHTED INGREDIENTS USED:
Coconut Milk:
Organic Honey:
Vanilla Extract:
John Boos Cutting Board:
Glass Mixing Bowl:
Hand Mixer:
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INGREDIENTS:
For the full recipe and backstory on the recipe:
Other recipes that use this coconut whipped cream:
Vanilla Bean Cassava Crepes with Strawberry Chia Jam (gluten-free):
Molten Chocolate Cake with Coconut Whipped Cream and Pistachios (gluten-free):
Music by: Epidemic Sound