This dairy free coconut custard is a creamy, dreamy dessert that coconut lovers will go nuts for. It’s full of sweet coconut flavor and this custard can be eaten by itself or be used in place of regular pastry cream.
If you’re a regular reader around here (thank you if you are!), then you know that coconut is my jam. I love it so much, I’d pretty much say that it’s a coconut obsession. Today’s coconut post? Dairy free coconut custard.
You guys, this coconut custard is amazing with a capital A-M-A-Z-I-N-G. There’s enough coconut flavor to taste the coconut without being overwhelming for those who don’t love coconut as much as I do. I also added a bit of unsweetened coconut into the custard itself, which is optional, and I topped mine with some extra toasted coconut.
Told you it’s a coconut obsession.
This dairy free coconut custard is actually a precursor to a recipe I’ll be sharing with you next month – a coconut cake. It’s a cake I’m making for my birthday. Yes, I make my own birthday cake.
I actually just made it a week ago for my brother-in-law’s birthday. I was tasked with making the cake and he didn’t request a specific flavor, just “one that everyone can eat”. Which meant it had to be gluten free for Adam, lactose/dairy free for Kelsey and my mother-in-law, PLUS nut free AND chocolate free for my mother-in-law.
I thought about making my pineapple upside-down cake or my Funfetti cake but I kind of wanted to do something different. Since my grandfather-in-law and I both love coconut and it met all of the above criteria, that’s what I went with. I had my fingers crossed that Erik liked coconut too!
Spoiler – he did. And the cake was a HIT. So much so that I decided I wanted it for myself too.
Any-who, this coconut custard is a used twice in the cake which is why I wanted to post it now. It’s a really versatile recipe because you can eat the custard by itself like a pudding or you can use it in recipes as a sub for pastry cream. It’s so good you’ll want to start eating it with everything. Enjoy!
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Dairy Free Coconut Custard
This dairy free coconut custard is a creamy, dreamy dessert that coconut lovers will go nuts for. It’s full of sweet coconut flavor and this custard can be eaten by itself or be used in place of regular pastry cream.
Ingredients
- 1 13.5 oz can full-fat coconut milk
- 5 egg yolks
- 1/3 C granulated sugar
- 1/4 C tapioca flour (or cornstarch)
- 1 Tbsp pure vanilla extract
- toasted coconut for topping, optional
Directions
- Add the milk to a medium sized saucepan and heat over medium-low heat.
- While the milk is heating, add the egg yolks, sugar, and tapioca flour to a medium-sized glass bowl. Whisk together to combine (mixture will be clumpy) and set aside.
- Whisk the milk occasionally until it starts to steam - do not boil. Remove the milk from the heat and while whisking, pour a little milk (about 1/2 cup) into the egg mixture - do not stop whisking.
- Continue to simultaneously whisk and slowly pour the remaining milk into the egg mixture. When all the milk has been poured into the bowl, give the mixture a good stir and then pour it back into the saucepan.
- Heat the milk mixture over medium heat, whisking almost constantly, until it starts to get thick like pudding and bubble. Remove from the heat and whisk in the vanilla extract.
- *Place a strainer over a clean bowl and pour the custard into the strainer. Stir and push the custard through the strainer, leaving any clumps behind.
- Place a piece of plastic wrap directly on top of the custard and cool to room temperature. When cool, refrigerate at least 2 hours before serving.
Recipe Notes
- *Straining is optional but will remove any impurities/clumps in the custard.
- When placing the plastic wrap on the custard, make sure it is actually touching the custard (like you're putting a band-aid on it). That will prevent a thick skin layer from forming on top of the custard.
Hey Sharon, this custard looks awesome. I just had a GF coconut cake at my son’s grad party last weekend. While it was delicious, it did NOT have your coconut cream between the layers. I know that custard would send it over the top.
what a delicious dairy free alternative to pudding! looking forward to seeing that cake too
What a delicious creamy dessert. Everyone here would love it.
This looks so delicious and great for a light dessert!
Custard is such a great dessert – so creamy!! This coconut version sounds delicious!
I love custard and this coconut version sounds terrific!
Coconut is one of my favorites…this looks so creamy and delish!
Anyone who does not have a coconut obsession is missing out! Custard is fantastic stuff, and with coconut milk, even better!
girl, preach ????????????????
When I had my first son I couldn’t eat any dairy and coconut desserts were my savior. I LOVE this!
It’s great how coconut can be used to replace dairy in so many recipes 🙂
I can totally see myself making this custard for some dessert trifles!
I came across this recipe while looking for paleo recipes and reread the recipe 4 times before I could see why it wasn’t labelled paleo. Darn that granulated sugar! It’s just SO necessary (and good!) in some recipes.
Anyway. This looks delicious! 😀
I’m going to try making a paleo version this afternoon – I’ll let you know how it turns out!
Did you try it with a granulated sugar substitute??
I haven’t yet, but I’m planning on trying it today with maple sugar. I’ll let you know how it comes out!
Made this last week for my father because he loves anything coconut. It was very delicious!
So glad you loved it as much as I do!
Hi! Can you substitute tapioca with arrowroot and the granulated sugar with coconut sugar?
Thanks!
Arrowroot should work but you may not need as much. I’ve only made it with tapioca or cornstarch though. I would not suggest using coconut sugar, it will make the custard very dark. You maybe could try maple sugar though.
I just made this and it is already fantastic. (Its cooling now but i licked the whisk) really really good.
Is there anything I can use instead of the eggs so I can make it vegan?
You can make it like a quick pudding and leave out the eggs and thicken with just the tapioca or cornstarch. Mix the starch with cold coconut milk to make the slurry and whisk that into the hot coconut milk. It just won’t be as creamy/silky but will still taste good.
Ok so I’ve tried making this twice and keep running into a consistency of a goo like substance… I feel like I’m just not doing something right. Any tips?
Hi Katie, it sounds like you maybe didn’t cook it long enough. It will get thicker once refrigerated too.
Hi, I’m going to try this recipe today as mum has made a lovely apple crumble. I’d like to know how long it would keep in the fridge and if it can be frozen?
Hi Louise, this will keep in the refrigerator for about a week. I wouldn’t recommend freezing it though. Enjoy!
Do you mean 13.5 Oz or 113.5 of coconut mike? I’m guessing it’s 13.5.
Yes, one 13.5 oz. can. Sorry the space between the 1 and 13 doesn’t show up well!
OMG, I just made this and sampled some warm, just out of the pot. It’s orgasmically delicious! Rich, sweet, and a lovely just-right consistency! Who knew coconut milk could be used this way? The recipe is so easy and makes up very quickly, too. I didn’t even need to strain it at the end. The rest of the batch is going to a dear friend who is undergoing chemo and is lactose-intolerant. Thank you for this lovely recipe!
Thanks so much for the wonderful feedback Carolina! So glad you enjoyed it!
Do you pour the entire contents of the can in? So the coconut cream AND the coconut water?
Yes, pour the entire can. Pour everything including the cream and water in! Thanks for asking!
This recipe looks amazing and I can’t wait to try it. Thanks for sharing it!
I hope that you enjoy them when you do make them! Let me know how it comes out 🙂