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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Coconut Custard with a Sweet Coconut Infusion and Topping

    Coconut Custard with a Sweet Coconut Infusion and Topping

    1
    By Alisa Fleming on May 12, 2022 Dairy Free Desserts, Dairy-Free Recipes

    This dairy-free coconut custard recipe was originally submitted by reader Kristen Abbott, as a submission to one of our recipe contests many years ago. Kristen plays up the coconut side of dairy alternatives with a sweet coconut infusion and topping.

    Dairy-Free Coconut Custard Recipe - naturally nut-free and soy-free, with gluten-free option.

    Dairy-Free Coconut Custard with a Sweet Coconut Infusion and Topping

    We’ve updated this recipe, and also have some tips to add on possible ingredient substitutions. These options allow you to adjust the sweetness, increase or decrease the coconut flavor, and perhaps save a little money!

    • Coconut: Kristen makes this dessert on the sweet side. If you want it a little less sweet, you can use unsweetened shredded coconut instead of sweetened.
    • Coconut Milk: You can substitute lite canned coconut milk for the vanilla coconut milk beverage for a richer finish. Empty one (14-ounce) can of lite canned coconut milk into a glass measuring cup. Add water or milk beverage to reach 2 cups, and use in place of the milk beverage.
    • Vanilla: Kristen loves vanilla! She uses a heavy hand with this natural flavor. This might be too much for some people, in taste and in price (vanilla has gone way up in price!). Feel free to reduce the amount to 1 teaspoon or even 1/2 teaspoon. Or omit it altogether and use 1/2 teaspoon coconut extract for a truly coconut forward dessert.

    Dairy-Free Coconut Custard Recipe - naturally nut-free and soy-free, with gluten-free option.

    Special Diet Notes: Dairy-Free Coconut Custard

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

    For gluten-free dairy-free coconut custard, you can substitute 2 tablespoons non-GMO cornstarch for the flour.

    What about egg-free? If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy? Custard without eggs is pudding. But you can enjoy a custard-y vibe with this vegan crème brulee recipe.

    Dairy-Free Coconut Custard
     
    Print
    Prep time
    5 mins
    Cook time
    11 mins
    Total time
    16 mins
     
    This recipe was a recipe contest entry for a fast and easy dessert! See the post above for tips and options.
    Author: Kristen Abbott
    Recipe type: Dessert
    Cuisine: British
    Serves: 8 servings
    Ingredients
    • ½ cup + 1 cup shredded sweetened coconut, divided
    • ½ cup white sugar
    • ¼ cup flour
    • 3 egg yolks
    • 2 cups vanilla coconut milk beverage
    • 2 teaspoons vanilla extract
    Instructions
    1. Put the ½ cup coconut in a large skillet and place it over medium-high heat. Toast the coconut for about 4 minutes, stirring every 30 seconds.
    2. In a medium sauce pan, whisk together the sugar, flour, and egg yolks. Gradually whisk in the milk beverage.
    3. Place the pan over medium-high heat, and cook, whisking constantly, until thickened and bubbly, about 7 minutes.
    4. Whisk in the vanilla extract and remaining 1 cup shredded coconut, and remove the pan from the heat.
    5. Divide the custard between 8 serving cups and sprinkle each with about 1 tablespoon of the toasted coconut.
    6. Serve the dairy-free coconut custard warm, or refrigerate it and serve cold.
    Nutrition Information
    Serving size: ⅛ batch (about ⅓ cup) Calories: 157 Fat: 7.9g Saturated fat: 6.1g Carbohydrates: 20.6g Sugar: 15.6g Sodium: 10mg Fiber: 1.7g Protein: 1.9g
    3.5.3229

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    Dairy-Free Coconut Frozen Custard Recipe without an Ice Cream Maker!

    Dairy-Free Crème Anglaise

    Dairy-Free Crème Anglaise (Custard Sauce) Recipe with No Tempering Required - also gluten-free with options for nut-free, soy-free, and paleo

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    1 Comment

    1. Liz on January 5, 2023 8:30 am

      I am going to use lactose free whole milk in place of coconut bev. to increase the protein as well as other vitamins and minerals.

      Reply

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