Tangy Coconut Milk Custard

 Tangy Coconut Milk Custard

I developed this recipe to use some of the ingredients I happen to have on hand and the results were so yummy I had to share!


2 tbsp.                  cornstarch

1/3 cup                 sugar

1 cup                    organic coconut milk or coconut cream

1 cup                    buttermilk

3                           egg yolks

1/2 tsp                  vanilla

1                           lemon, obtain zest from half of the lemon        


  1.  Place cornstarch and sugar in a medium saucepan, stir or whisk prior to turning on the stovetop.
  2.  Whisk in the coconut milk over med/low heat until warm then add the buttermilk.
  3.  Combine cornstarch with 2 tbsp. of water, add to the saucepan and whisk until the mixture thickens and comes to a light boil.  * NOTE: Mixture should coat the back of a teaspoon when you run your finger across the back of a spoon that is dipped into the custard.  The consistency is like loose yogurt. 
  4.  Take the saucepan off heat.
  5.  In a small bowl whisk the egg yolks for 1 – 2 minutes.
  6.  Pour 1/4 cup of the warm custard into the yolk mixture, while whisking the mixture constantly.  Repeat adding 1/4 cup of custard with the egg yolks two additional times.  This tempers the custard and keeps the yolks from curdling.
  7.  Now, add the tempered egg yolk mixture to the saucepan the remaining custard and whisk to combine.
  8. Turn the heat on the stove to med/low, whisk the mixture for 5 minutes until the custard thickens a little more.
  9.  Whisk in  lemon zest and vanilla.
  10.  Pour the light custard (will be sauce consistency) into 4 small ramekins.)
  11.  Place a piece of plastic wrap directly onto the custard in each bowl  to prevent a pudding skin from forming.
  12.  Refrigerate the custard 3 hours or overnight.  To serve:  top the custard with a mandarin oranges, berries or whipped cream.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!


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