Chocolate Coconut Custard with Toasted Coconut Flakes

Chocolate Coconut Custard

with Toasted Coconut Flakes

140 MIN
$11.99 6 Servings
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From the Test Kitchen

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. We're topping it with a sprinkle of pan-toasted coconut flakes for exciting texture and more rich flavor.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
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fresh
ingredients
Chocolate Coconut Custard with Toasted Coconut Flakes
Title
  • 2 Pasture-Raised Eggs
  • 1 13.5-Oz Can Light Coconut Milk
  • ¼ cup Cream
  • ¼ cup Cornstarch
  • 6 oz Semi-Sweet Chocolate Chips
  • 1 cup Powdered Sugar
  • 2 oz Unsweetened Coconut Flakes
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 bowl, combine the eggs, cornstarch, half the powdered sugar, 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 & chill the custard
4 Assemble & chill the custard

Divide the custard among 6 glasses or jars (or transfer to a large serving dish), 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.

Toast the coconut & serve your dish
5 Toast the coconut & serve your dish

Meanwhile, heat a small pan (nonstick, if you have one), on medium until hot. Add the coconut flakes. Cook, stirring frequently, 4 to 6 minutes, or until golden brown. Transfer to a bowl and immediately stir in 2 teaspoons of the remaining powdered sugar (you will have extra) until dissolved. Serve the finished custard garnished with the toasted coconut. Enjoy!

Tips from Home Chefs

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 bowl, combine the eggs, cornstarch, half the powdered sugar, 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 & chill the custard

Divide the custard among 6 glasses or jars (or transfer to a large serving dish), 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.

Assemble & chill the custard
Toast the coconut & serve your dish
5 Toast the coconut & serve your dish

Meanwhile, heat a small pan (nonstick, if you have one), on medium until hot. Add the coconut flakes. Cook, stirring frequently, 4 to 6 minutes, or until golden brown. Transfer to a bowl and immediately stir in 2 teaspoons of the remaining powdered sugar (you will have extra) until dissolved. Serve the finished custard garnished with the toasted coconut. Enjoy!

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