Coconut Macaroon Custard
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Cook time: 
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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.
Recipe by Jackie Ourman at http://jackieourman.com/coconut-macaroon-custard/