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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?

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  1. alkapal RE: WCchopper Jun 7, 2008 10:24 PM

    i think it sounds great. very rich!
    recipes looks easy enough: http://www.recipezaar.com/288

    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 RE: alkapal Jun 9, 2008 10:45 AM

      Nice, thanks a lot!

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

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

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

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

          1. re: WCchopper
            alkapal RE: WCchopper 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.

    2. mollyomormon RE: WCchopper 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:

      1. Morganna RE: WCchopper 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 RE: Morganna Jun 9, 2008 01:17 PM

          I actually meant coconut milk and coconut cream

          1. re: WCchopper
            Morganna RE: WCchopper 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. chef chicklet RE: WCchopper Jun 10, 2008 05:54 AM

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


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

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


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