This dairy-free coconut custard is a creamy, dreamy dessert for coconut lovers. It’s packed with coconut flavor and works beautifully on its own or as a pastry cream substitute.
Dairy Free Coconut Custard
If you’re familiar with this blog, you already know I have a serious love of coconut. This dairy-free coconut custard is one of my favorite ways to enjoy that flavor — rich, silky, and coconut-forward without being overpowering. You can skip the optional shredded coconut mixed into the custard, but I like the added texture and often finish the custard with a sprinkle of toasted coconut for contrast.
This custard also served as a key component in a coconut birthday cake I made recently. The cake needed to accommodate several dietary restrictions — gluten free, dairy free, nut free and no chocolate — and coconut fit the bill. I used this custard twice in that cake: it’s versatile enough to eat as a pudding, spread between layers, or used anywhere you’d use pastry cream.
The cake was a hit, and because this custard works so well on its own and in recipes, I wanted to share it now so you can try it in your own desserts. It’s quick to prepare, naturally dairy-free, and makes a delicious finishing touch for cakes, tarts, or simple bowls topped with toasted coconut.
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Dairy Free Coconut Custard
5 minutes
10 minutes
15 minutes
4 people
Sharon Lachendro
Ingredients
- 1 13.5 oz can full-fat coconut milk
- 5 egg yolks
- 1/3 C granulated sugar
- 1/4 C tapioca flour or cornstarch
- 1 Tbsp vanilla extract
- toasted coconut for topping optional
Instructions
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Add the coconut milk to a medium saucepan and heat over medium-low.
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While the milk warms, whisk the egg yolks, sugar, and tapioca flour in a medium glass bowl until combined. The mixture may be slightly lumpy; set aside.
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When the milk starts to steam (do not boil), remove it from heat. Slowly whisk about 1/2 cup of the hot milk into the egg mixture to temper the yolks, whisking constantly.
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Continue whisking and slowly pour the remaining milk into the egg mixture. Stir well, then return the combined mixture to the saucepan.
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Heat over medium, whisking almost constantly, until the custard thickens to a pudding-like consistency and begins to bubble. Remove from heat and whisk in the vanilla extract.
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Optional: strain the custard through a fine-mesh strainer into a clean bowl to remove any clumps.
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Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Cool to room temperature, then refrigerate at least 2 hours before serving.
Notes
Press the plastic wrap directly onto the custard surface (like a band-aid) to avoid a thick skin forming.
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Nutrition Information
Disclaimers
Nutrition facts are estimates. Consult a doctor or nutritionist for specific dietary needs.
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