Coconut Macaroon Custard

Coconut Macaroon Custard

Macaroons and macarons are two very different, yet equally delightful things. Macarons typically involve some scrumptious filling tucked between two airy little cookies made with almond flour and meringue. I love them and am very happy they are gluten-free. However, they are quite labor intensive and require a bit of skill to make. I actually have a recipe for coconut macarons with chocolate ganache which I learned from my friend who graduated from Pastry Arts school in France. I clearly love this flavor combination!

Macaroons are also naturally gluten-free. They are those tasty little mounds of coconut often dipped in chocolate on the bottom. I like to whip macaroons up as last minute hostess gifts or desserts for guests. They require much less fuss and time and were the inspiration for this custard recipe.

The slightly thicker chocolate base serves as the perfect complement to the smooth and creamy coconut custard on top. Don’t buy low-fat coconut milk. It won’t work. You need the first pressing which will be evident when you open up the can and see a thick layer of coconut cream on top.

Some toasted coconut dresses up your dessert and let’s people know what they are digging into. You don’t have to spread it everywhere like I did. No, that would be too messy. I was just having some fun trying to style the photos a bit.

Coconut Custard with Chocolate Pudding

I am so happy to be working with Clabber Girl as as sponsor for this post. When they contacted me about writing recipes for them I was thrilled because I am already using many of their products. I love the care they demonstrate for the celiac and food allergy communities by providing peanut-free and gluten-free options.

I am also in love with their Rumford non-GMO cornstarch. I use cornstarch as an alternative coating for fried foods and a thickener in a lot of recipes.  As such, it is important for me to use one that is free from genetically modified organisms. So, while Clabber Girl’s Rumford cornstarch is in this recipe and I am being sponsored to create it, the reality is it has been and will be in many of my recipes regardless.

Coconut Macaroon Custard
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chocolate Base
  • 3 oz semi-sweet chocolate chips, about ½ cup
  • ½ tsp vanilla extract
  • 1 ¼ 2 % cup milk
  • 2 egg yolks
  • 2 tbsp sugar
  • ½ tsp kosher salt
  • 1 tbsp Rumford non-GMO cornstarch
  • Coconut Custard
  • 1 13.5 oz can unsweetened coconut milk, first pressing
  • ½ cup 2 % milk
  • 2 egg yolks
  • ¼ cup sugar
  • ¼ tsp kosher salt
  • 1 ½ tbsp Rumford non-GMO cornstarch
  • ¼ cup coconut flakes, fancy grade, optional for garnish
Instructions
  1. Chocolate Base
  2. Melt chocolate in a medium microwave-safe bowl in 30-second intervals until it can be stirred smooth with a spatula. Add vanilla extract and set aside.
  3. Heat milk in a medium saucepan over medium heat until just beginning to simmer. In the meantime, whisk egg yolks, sugar and salt together until sugar begins to liquefy. Whisk in cornstarch until well combined. Once milk is simmering, pour ⅓ into bowl with cornstarch and egg yolks and whisk until blended. Add the mixture into the saucepan with the rest of the milk and whisk continuously over medium heat until liquid is thickened to a custard-like consistency and whisk is beginning to make tracks on the bottom of the pan, about 3-5 minutes.
  4. Coconut Custard
  5. Pour custard over melted chocolate and stir with a spatula until well combined. Allow to cool for 5 minutes and divide evenly into small serving glasses as the base for your dessert.
  6. Heat coconut milk and milk in a medium saucepan over medium heat until just beginning to simmer. In the meantime, whisk egg yolks, sugar and salt together until sugar begins to liquefy. Whisk in cornstarch until well combined. Once coconut milk is simmering, pour ⅓ into bowl with cornstarch and egg yolks and whisk until blended. Add the mixture into the saucepan with the coconut milk and whisk continuously over medium heat until liquid is thickened to a custard-like consistency and whisk is beginning to make tracks on the bottom of the pan, about 4-6 minutes.
  7. Pour mixture into a large measuring cup and allow to cool slightly before dividing evenly by pouring over chocolate base in serving glasses. Chill custard for at least 2 hours in refrigerator until cold.
  8. Heat oven to 350 degrees Fahrenheit. Toast coconut flakes 2-4 minutes until golden brown at edges. Garnish custard with coconut flakes just before serving.

 

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