Posted by https://www.whattheforkfoodblog.com/2016/06/13/dairy-free-coconut-custard/
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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.
- 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
- 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.
- *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.