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A bowl of creamy coconut custard filling ready for dessert topping

Creamy Coconut Custard Filling

A lush, tropical custard that sets silky and shines with toasted coconut on the tongue, perfect for pies, tarts, or spooned over fresh fruit.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1/2 cup sugar Use granulated sugar.
  • 3.5 tablespoons cornstarch Whisk with sugar to prevent lumps.
  • 1/8 teaspoon salt Enhances flavor.
Wet Ingredients
  • 2 cups whole milk Choose fresh, high-fat content for best results.
  • 3 large egg yolks Use room-temperature yolks.
  • 2 tablespoons unsalted butter Cut into ½-inch pieces.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 1/2 teaspoon coconut extract Enhances coconut flavor.
Flavor Component
  • 1 cup sweetened flaked coconut Use mid-size flakes for best results.

Method
 

Preparation
  1. Whisk the sugar, cornstarch, and salt together in a medium-size heavy saucepan until evenly distributed.
  2. Whisk in the milk and egg yolks until well combined and smooth.
Cooking
  1. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and starts to boil, about 5 to 7 minutes.
  2. Remove the pan from heat and whisk in the butter one piece at a time, allowing each piece to melt completely before adding the next.
  3. Whisk in the vanilla extract, coconut extract, and flaked coconut until evenly distributed.
Chilling
  1. Pour the filling into a pre-baked pie shell and smooth the top. Cover with plastic wrap directly on the surface and refrigerate overnight to firm.

Notes

Store covered in an airtight container for up to 3–4 days in the fridge. This filling can also be frozen; just be sure to leave headspace in the freezer container.