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Coconut Custard

Yield: 2-1/2 cups custard Prep 5 mins Start to Finish 25 mins


  • 3 1/2 tablespoons  cornstarch
  • 1/2 cup  sugar
  • 1/4 teaspoon  salt
  • 1 1/4 cups  whole milk
  • 1 cup  low-fat coconut milk
  • 3 large egg yolks
  • 1 tablespoon  unsalted butter


1. Whisk together cornstarch, sugar and salt in a medium saucepan. Add milk, coconut milk and yolks; whisk until combined well. Bring to a boil over moderately high heat, stirring constantly; immediately remove from heat. Add butter and stir until melted and combined well. Transfer to a bowl set over ice and cold water; let cool completely, stirring occasionally. (Can be made ahead. Store in an airtight container, chilled, up to 2 days.)

Nutrition Facts

  • cal.(kcal)55,
  • Fat, total(g)3,
  • chol.(mg)36,
  • sat. fat(g)2,
  • carb.(g)7,
  • pro.(g)1,
  • sodium(mg)40,
  • Percent Daily Values are based on a 2,000 calorie diet