Chocolate Coconut Custard with Toasted Coconut Flakes
Perfect for Picnics

Chocolate Coconut Custard

with Toasted Coconut Flakes

140 MIN
$11.99 6 Servings
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Vegetarian
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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

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

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 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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