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.
- 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
- Heat oven to 350 degrees and toast the coconut flakes for about 5 minutes, or until not fully browned.
- 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.
- 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.
- 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.
- Remove from heat and add a splash of almond extract, though vanilla extract will do fine if you prefer.
- (Optional) Strain to remove any pieces of cooked egg. You may add the coconut back in or add more toasted coconut.
- Cover with plastic ensuring the plastic touches the top of the custard.
- Chill, and then enjoy. It’s great with some berries!