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Coconut custard?

WCchopper Jun 7, 2008 07:48 PM

I'm looking into making a dairy free custard and was wondering about the possibility of using coconut milk and cream as a sub for milk. Any first- hand experience, pointers, cautions, etc?

  1. r
    rockycat Jun 10, 2008 11:59 AM

    I've made non-dairy "pastry cream" very successfully using canned coconut milk. I can't see why it wouldn't work for custard.

    2 Replies
    1. re: rockycat
      Morganna Jun 11, 2008 05:20 AM

      I like replacing milk in hot cocoa with coconut milk (the light stuff, the full fat is too thick, makes it more like a mousse, which is good, too, but harder to drink).

      1. re: rockycat
        r
        rikjog Jan 22, 2009 05:33 PM

        can I get the recipe for the "pastry cream"?

        Thanks

      2. chef chicklet Jun 10, 2008 05:54 AM

        Sure you can. Another way is to add tapioca, love this stuff!

        http://www.flickr.com/photos/chocolat...

        1. Morganna Jun 9, 2008 12:12 PM

          If you want it to be dairy free, you can't use cream at all. Cream is a dairy product.

          I often substitute coconut milk, a combination of both whole coconut milk and low fat (or lite) coconut milk. Then I use whisked whole eggs to provide the firming up. I add splenda (you could use sugar), and unsweetened coconut and bake it in a hot water bath until it's firm.

          2 Replies
          1. re: Morganna
            WCchopper Jun 9, 2008 01:17 PM

            I actually meant coconut milk and coconut cream

            1. re: WCchopper
              Morganna Jun 10, 2008 05:45 AM

              Okie, I should have assumed that, I suppose. :) Sorry, I'm a programmer, I can be very literal-minded. :)

          2. mollyomormon Jun 9, 2008 11:17 AM

            I had a Puerto Rican friend growing up who shared this dessert recipe for coconut custard called Tembleque that we absolutely loved for my mom to prepare. not sure if this was the exact recipe but something close to this:
            http://ezinearticles.com/?Tembleque-d...

            1. alkapal Jun 7, 2008 10:24 PM

              i think it sounds great. very rich!
              recipes looks easy enough: http://www.recipezaar.com/288
              http://recipes.chef2chef.net/recipe-archive/49/261467.shtml

              i think a water bath might be wise....

              the recipe/presentation on this blog looks quite appealing! http://cookalmostanything.blogspot.co...
              (scroll down a wee bit...)

              4 Replies
              1. re: alkapal
                WCchopper Jun 9, 2008 10:45 AM

                Nice, thanks a lot!

                1. re: WCchopper
                  alkapal Jun 9, 2008 07:23 PM

                  yeah, wc, didn't that sweet little custard with syrup look like Da Bomb?!?

                  1. re: alkapal
                    WCchopper Jun 9, 2008 11:20 PM

                    Next question, where do I get the palm sugar??? I want to make that!

                    1. re: WCchopper
                      alkapal Jun 10, 2008 01:11 AM

                      it is used in sri lanka, south indian, se asian cooking. indian or thai/viet grocery? i've gotten it in a phillipine grocery, too.

                      while no substitute exactly, for sweetness light brown sugar can be used in a pinch. flavor-wise, it is obviously unique, and would be optimal in the recipe, but the coconut is already very rich and sweet on its own. would palm sugar be the element that makes it a "wow" vs. a "very good" in this dish, i don't know. but i'd make it anyway, even if i had to sub light brown or turbinado sugar.

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