Chocolate Coconut Custard with Toasted Coconut Chips

Chocolate Coconut Custard

with Toasted Coconut Chips

15 MIN
$9.99 6 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Every week we're bringing you a selection of Add-ons––a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This rich, creamy custard gets it sweet, nutty flavor from a duo of coconut milk and semi-sweet chocolate—slowly mixed with eggs to develop its deliciously light, pudding-like texture.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Chocolate Coconut Custard with Toasted Coconut Chips
Title
  • 1 13.5-Oz Can Light Coconut Milk
  • ¼ cup Cream
  • 2 Pasture-Raised Eggs
  • ¼ cup Cornstarch
  • 2 oz Sweetened Toasted Coconut Chips
  • 6 oz Semi-Sweet Chocolate Chips
  • 1 cup Powdered Sugar
step-by-step
instructions
Start the custard
1 Start the custard

In a small pot, combine the coconut milk and cream. Cook on high 3 to 4 minutes, or until just beginning to simmer.

Temper the eggs
2 Temper the eggs

Meanwhile, in a large, heatproof bowl, combine the eggs, cornstarch, half the powdered sugar (you will have extra), and a pinch of salt; whisk until smooth. Slowly whisk the heated coconut mixture into the beaten egg mixture, then return to the pot.

Finish the custard
3 Finish the custard

Cook on medium, whisking constantly, 3 to 4 minutes, or until thickened to a pudding-like consistency. Turn off the heat. Add the chocolate chips; stir until melted and thoroughly combined.

Assemble & serve your dish
4 Assemble & serve your dish

Divide half the custard among 6 glasses or jars (or transfer to a large serving dish). Evenly top with half the coconut chips. Repeat with the remaining custard, then cover with plastic wrap (making sure the plastic touches the custard to prevent a film from forming). Refrigerate about 2 hours, or until set and chilled. Serve the finished custard garnished with the remaining coconut chips. Enjoy!

Tips from Home Chefs

Chocolate Coconut Custard

Start the custard
1 Start the custard

In a small pot, combine the coconut milk and cream. Cook on high 3 to 4 minutes, or until just beginning to simmer.

2 Temper the eggs

Meanwhile, in a large, heatproof bowl, combine the eggs, cornstarch, half the powdered sugar (you will have extra), and a pinch of salt; whisk until smooth. Slowly whisk the heated coconut mixture into the beaten egg mixture, then return to the pot.

Temper the eggs
Finish the custard
3 Finish the custard

Cook on medium, whisking constantly, 3 to 4 minutes, or until thickened to a pudding-like consistency. Turn off the heat. Add the chocolate chips; stir until melted and thoroughly combined.

4 Assemble & serve your dish

Divide half the custard among 6 glasses or jars (or transfer to a large serving dish). Evenly top with half the coconut chips. Repeat with the remaining custard, then cover with plastic wrap (making sure the plastic touches the custard to prevent a film from forming). Refrigerate about 2 hours, or until set and chilled. Serve the finished custard garnished with the remaining coconut chips. Enjoy!

Assemble & serve your dish
Browse Steps
1 of 4