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Ingredients
Pecan Coconut Custard
- 2 1/2 cups milk
- 2 cups unsweetened coconut flakes (often labeled organic)
- 1 can full fat coconut milk (unsweetened)
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- Pinch salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/2 cups pecan pieces
- 1 cup coconut flakes (unsweetened)
Decoration
- 1 cup whipping cream
- 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla
- A few pecan halves
- 1/3 cup coconut flakes
Directions
- Bring milk to a boil. Add coconut, boil 2 minutes and remove from heat. Cover with a lid and steep for at least 30 minutes or up to overnight.
- Pour through a sieve. Wet coconut flakes can be consumed later or discarded. Re-measure milk. If needed, add enough milk to obtain 2 cups. Pour in a saucepan along with coconut milk, sugar, and salt. Quickly whisk in egg yolks and cornstarch.
- Place over heat and whisk on medium heat to a boil. Once it boils mixture will start to thicken and make bubbles. Remove from heat.
- Add pecan pieces and coconut flakes.
- Place pan into an ice bath and stir occasionally. Once mixture has nearly reached room temperature it can be transferred into serving glasses or bowl.
- Divide into serving vessels and place in refrigerator.
- To finish, whip cream, sugar, and vanilla to firm peaks and using a piping bag fitted with a large star tip pipe rosettes on surface.
- Decorate with pecan halves and coconut.
