Pecan Coconut Custard

Products Used

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

5m - 8m

Yield:

6 servings

Love the flavor of German chocolate cake icing? Here it is captured in a light and creamy Pecan Coconut Custard that will have everyone asking for seconds. Oftentimes coconut milk does not have a well pronounced coconut flavor. Instead of reaching for coconut extract (which can quickly taste like suntan lotion) Chef Eddy steeps unsweetened coconut in milk to extract a delicious and honest coconut flavor.

Rating:

Rate it yourself

Products Used

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.

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