Ratio Recipe: Toasted Coconut Custard

Toasted Coconut Custard

A few weeks ago, I discovered a can of coconut milk sitting in the cabinet, about to expire. I hate wasting things, so my mind started whirling about what I could do with it. Coconut cake! It was nearly perfect. I’m still tweaking it, so, one day, in the next few months, I’ll share that recipe.

Anyways, after making the coconut cake, I discovered I still had coconut flakes left over. I spent days pondering what to do with it. I started thinking about toasting it and making it part of a trail mix, but then I started wondering if I could ratio bake something else and use up some of the coconut. Custard jumped up and down in my head.

So, toasted coconut custard with almond extract sounded appetizing. I’m not sure where that idea came from, but I was all for it. To my delight, it was lightly coconuty and almondy, and nicely custardy. It went perfectly with some berries, which I didn’t get a picture of because I ate it too quickly. Oops.

Well, here’s my recipe for toasted coconut custard. Since I use ratios and since converting weights to cups is too much of a headache for me, I’m afraid you’ll need a kitchen scale. Sorry.

Ingredients

  • Coconut flakes (about a quarter cup should do)
  • 3 eggs
  • 300 grams heavy cream or milk or a combination of both
  • 2 tablespoons granulated sugar
  • a dash of almond extract

Instructions

  1. Heat oven to 350 degrees and toast the coconut flakes for about 5 minutes, or until not fully browned.Toasted coconut flakes - Toasted Coconut Custard - ratio baking - custard
  2. Place a metal or glass bowl on your kitchen scale and weigh the 3 eggs, cracked. This is about 150 grams. Zero out the scale and add the heavy cream/milk. It should weigh about twice as much as the eggs, but 300 grams should work just fine even if the eggs are a little under or over 150 grams.
  3. Fill a small pot about a quarter of the way full with water and place on the stove. Turn it on to medium to low heat and place the bowl on top. Or use a double boiler is you have one, which I don’t.
  4. Stir the eggs and cream/milk together until warmed. Add the sugar and toasted coconut. Stir constantly to help prevent the eggs from cooking until the custard coats the side of the bowl and a thick line drawn through it with your mixing implement does not come back together. Though you can continue to cook to make it thicker.
  5. Remove from heat and add a splash of almond extract, though vanilla extract will do fine if you prefer.
  6. (Optional) Strain to remove any pieces of cooked egg. You may add the coconut back in or add more toasted coconut.
  7. Cover with plastic ensuring the plastic touches the top of the custard.
  8. Chill, and then enjoy. It’s great with some berries!

Ratio Recipe: Toasted Coconut Custard

17 Comments

    • kat

      Hmm, I’m not sure. I might need to look it up, too. I think they might use different ingredients in different ways. I know the puddings I’ve made, using a recipe, have used gelatin or cornstarch, but I don’t think custard uses much more than eggs, dairy, and sugar. But, hmm, interesting question I’ve never pondered myself. And if you happen to have any good coconut recipes or ideas, I still have more flaked coconut I need to do something with.

      • Lisa R. Howeler

        Fat bombs. If you aren’t afraid of some fat. You take cream cheese, chocolate chips and roll them together into balls. Dip the balls in some maple syrup or chocolate, roll them in coconut flakes, place them in the freezer and you take them out as a sort of energy bite throughout the day. Just one thing I’ve used them for.

      • kat

        I am so not! I’ve never heard of fat bombs, but, if they have chocolate, I’ll definitely be trying it. They sound really easy to make, and I love the idea of a ready made snack. Thanks!

    • kat

      Oh, I’m so glad! I’m actually looking around for more things I can do with flaked coconut since I still have too much, so, if you have any ideas, I’d love to know them!

      • sundaymorningwithsandy.com

        Macaroons or even mix it with vanilla ice cream. My mom used to make a German chocolate cake with coconut on top.

      • kat

        Oh, I completely forgot about macaroons! I love them, so that’s a great idea, and thanks for the reminder. I haven’t yet made a German chocolate cake, but, since it has chocolate, I think I’ll be giving it a try. Thank you so much!

    • kat

      Haha, it was delicious! I’d been thinking about it all day, so I was more eager to eat it than take a picture. Though taking pictures of my food has always felt ridiculous, ever since the rise of social media when everyone was taking pictures of their dinner.

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