Easy Coconut Custard Food

FAST AND EASY COCONUT CUSTARD PIE

Steps:

• Preheat oven to 350 degrees.
• Spray a 10 inch pie plate with cooking spray and then dust with flour.
• (Or grease it and then flour it in your usual method.) In a blender place everything but the coconut.
• Mix until it is blended.
• Add the coconut and blend for a few seconds or until it is all mixed.
• Pour it into the pie plate and bake for 50-60 minutes.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

COCONUT CUSTARD PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
• Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

COCONUT CUSTARD RECIPE

Steps:

• Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
• Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
• Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
• Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
• Cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

EASY COCONUT CUSTARD PIE

Steps:

• In mixer, (or whisk a lot), the eggs, cream, sugar, flour, butter, vanilla, rum extract and salt.
• Scrape bowl, and mix or whisk again til very well mixed.
• Add coconut, and mix/whisk in well.
• Pour into a 9" or 10" deep-dish greased pie plate.
• Bake at 350º for 50-55 minute or til set.
• Serve warm, room temperature or chilled.
• ***Thispie tends to juice over just a bit, I put it on the rack in center of oven, then on the rack below, I put a little foil just slightly bigger than the pie plate to catch the juice.
• Pie will sink slightly after cooling a bit.
• Good with vanilla or butter pecan ice cream when served slightly warm!

EASY THAI COCONUT CUSTARD

Steps:

• Preheat oven to 350°.
• Beat the eggs together, 1 at a time.
• Gradually add sugar, milk and salt; beat well.
• In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
• Pour mixture in a small casserole dish and bake 1/2 hour.
• When baked, brown custard under broiler.