#coconut custard

[bakerruth]

Squash - Coconut Custard Zucchini Pie Zucchini and coconut are blended and baked in this sweet summer sensation! You will never know this pie has zucchini in it. It tastes just like a custard pie.

[nothingxxgood]

Coconut Custard Zucchini Pie Recipe Zucchini and coconut are blended and baked in this sweet summer sensation! You will never know this pie has zucchini in it. It tastes just like a custard pie. 1 cup peeled chopped zucchini, 1 unbaked pie crust, 3 eggs, 1 cup sweetened flaked coconut divided, 1 pinch salt, 2/3 cup sugar, 1 pinch ground nutmeg, 1 teaspoon vanilla extract, 1.5 cups milk

[hrcookery]

Sri Lankan best delicious Watalappam {Cardamom Spiced Coconut Custard}

yield: 2 BOWLS| prep time: 40 MINUTES | cook time: 1 HOUR | additional time: 20 MINUTES | total time: 2 HOURS Here’s your step-by-step guide on how to make a delicious bowl of Watalappan. Certain recipes need to be preserved as they are while finding new ways to adapt the recipe as well. The original and authentic watalappam recipe was made by my grandmother and mom. I have also tested other…

[fullcravings]

Skoleboller (Norwegian Custard Buns) Recipe

[fattributes]

Gluten-Free German Chocolate Cake

[morethansalad]

Vegan Danish Pastry with Custard and Strawberries

[1lifeinspired]

Floating Island Dessert - Sweet As Honey

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[buffetlicious]

These three slices of cakes all hail from Han’s Cafe & Cake House. The green Pandan Kaya Cakes had kaya (coconut jam) spread between layers of pandan flavoured sponge cakes and topped with fragrant silky pandan egg custard. The Chocolate Gateau came with chocolate sponges, thin layers of butter cream and topped with chocolate ganache and a nut.

[molkolsdal]

anyways

[shoku-and-awe]

Adorable coconut custard bao! Actually the menu described them as “coconut dango” so the custard was a surprise. So were the pink peppercorn eyes and rosemary ears. I wish I hadn’t eaten so much dinner—I would’ve liked two of these!

[evildeerboy]

im so high i just fully took a bite out of a bao without taking the paper off the bottom and i realized way too late . i can still taste it. i am being haunted by a little paper.

[laur-kay]

[fullcravings]

Seri Muka (Malaysian Coconut Sticky Rice Pandan Custard)

[morethansalad]

Amazing Upside Down Vanilla Peach Cake (Vegan)

[cruella-devegan]

Bespoke Kitchen / Queenstown, New Zealand

Trifle pancakes with cherry, blackcurrant & blueberry jam, custard, coconut whip, roast maple almonds, fresh fruit