Coconut Custard Sauce

Category: Soups & Sauces


  • Coconut cream powder, 40g mix with 100ml of water
  • ½ cup grated coconut, 20g
  • ½ teaspoon vanilla
  • 5 tablespoon sugar, 88g
  • 4 egg yolks, lightly beaten
  • Dash of salt
  • ¼ teaspoon almond extract


  • Put milk, coconut cream powder, sugar and salt in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring constantly. Remove from heat and slowly stir about half of the hot mixture into egg yolks. Combine with the rest if the hot mixture, stir and heat for 2 to 3 minutes until thickened. Lastly, remove from heat and add vanilla and almond extract.
  • Applications: spread on toast, filling for crepes or topping on pancakes, waffles and French toast.

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