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Tangy Coconut Milk Custard

| Updated Jul 27, 2019

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:/

Mike Wendland

Published on 2019-07-27

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

2 Responses to “Tangy Coconut Milk Custard”

July 29, 2019at2:18 pm, Eileen said:

Thanks for sharing, how many servings are in this recipe?

July 28, 2019at6:05 pm, David Lee said:

If you like this recipe, you should check out Kaya.

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