Ingredients for Coconut Custards
- Sweetened Coconut
- Whole Milk
- 1/2 cup granulated sugar
- Unflavored Gelatin
- 1 cup heavy cream
- Vanilla Extract
- a pinch of salt
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How to Make Coconut Custards
- Preheat oven to 350°F (175°C).
- Spread 1 cup shredded coconut in a single layer on a baking sheet.
- Toast in the preheated oven for 8-10 minutes, or until lightly browned. Keep a close eye to prevent burning.
- Set aside 2 tablespoons of toasted coconut for garnish.
- In a small saucepan over medium heat, combine 1 cup milk and 1/2 cup granulated sugar. Stir frequently until the sugar dissolves completely and the mixture begins to bubble around the edges.
- Remove from heat and stir in the remaining toasted coconut (about ¾ cup).
- Cover the saucepan tightly and let the mixture stand for 15 minutes to infuse the flavors.
- In a large bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water.
- Let the gelatin soften for about 5 minutes.
- Strain the warm coconut mixture through a fine-mesh sieve into the gelatin mixture.
- Whisk vigorously until the gelatin is completely dissolved. Then, whisk in 1 cup heavy cream, a pinch of salt, and 1 teaspoon vanilla extract.
- Divide the custard mixture evenly among 4 ramekins.
- Refrigerate for at least 3 hours, or until the custards are set.
- Before serving, gently unmold the custards and sprinkle with the reserved toasted coconut.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
85g
Fat
43g
Carbs
7g