Coconut Custard

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  • Level: Intermediate
  • Yield: fliling for one 4-layer cake
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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


  1. Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
  2. 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.