In the mood for something cold and creamy? How about some sweet vanilla custard...some smooth and creamy and cold coconut custard. I love this old fashioned recipe that my Mom used to make...especially when I don't feel like making a pie shell. Now that we have ready made pastry dough it is so easy! Want a slice? Click on the photos for some close up shots of this delicious dessert!
Coconut Custard Slice
1 sheet puff pastry, thawed
1½ cups whole milk
1½ cups light cream
4 tablespoons cold butter, chopped
2 teaspoons pure vanilla extract
⅔ cup sugar
⅓ cup cornstarch
½ cup cold water
6 egg yolks
2 cups of Bakers shredded sweetened coconut
Preheat the oven to 350 degrees. Place the pastry sheet in a 9 x 9 baking pan lined with parchment paper, leaving an overhang of paper on each side that you will use for handles later when lifting from pan. Top the pastry sheet with another sheet of parchment paper and place another baking sheet of the same size over as a weight. Or you can use pie weights if you'd like. Bake for 35 minutes or until golden. Cool on rack.
Spread 1 1/2 cups of the coconut on a baking sheet and toast in oven at a low 250 degrees until very lightly toasted. Remove and allow to cool.
To make the filling, whisk the milk, cream, butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling. Mix the cornstarch and cold water to a smooth paste and whisk into the hot milk mixture. Temper the eggs by scooping out a little of the hot mixture into a bowl and then slowly mixing each egg in one at at time. Then pour back into the saucepan and whisk very quickly to incorporate. Simmer and stir custard for about 6 minutes or until the mixture has thickened.
Add in the 1/2 cup of un-toasted coconut and stir well. Remove from the heat and allow to cool to room temperature. Pour the custard over pastry crust and spread evenly. Sprinkle with remaining lightly toasted coconut. Chill in the refrigerator for two hours before serving.
Photographs are copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe. Please just hit the Share button.
Coconut Custard Slice
1 sheet puff pastry, thawed
1½ cups whole milk
1½ cups light cream
4 tablespoons cold butter, chopped
2 teaspoons pure vanilla extract
⅔ cup sugar
⅓ cup cornstarch
½ cup cold water
6 egg yolks
2 cups of Bakers shredded sweetened coconut
Preheat the oven to 350 degrees. Place the pastry sheet in a 9 x 9 baking pan lined with parchment paper, leaving an overhang of paper on each side that you will use for handles later when lifting from pan. Top the pastry sheet with another sheet of parchment paper and place another baking sheet of the same size over as a weight. Or you can use pie weights if you'd like. Bake for 35 minutes or until golden. Cool on rack.
Spread 1 1/2 cups of the coconut on a baking sheet and toast in oven at a low 250 degrees until very lightly toasted. Remove and allow to cool.
To make the filling, whisk the milk, cream, butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling. Mix the cornstarch and cold water to a smooth paste and whisk into the hot milk mixture. Temper the eggs by scooping out a little of the hot mixture into a bowl and then slowly mixing each egg in one at at time. Then pour back into the saucepan and whisk very quickly to incorporate. Simmer and stir custard for about 6 minutes or until the mixture has thickened.
Add in the 1/2 cup of un-toasted coconut and stir well. Remove from the heat and allow to cool to room temperature. Pour the custard over pastry crust and spread evenly. Sprinkle with remaining lightly toasted coconut. Chill in the refrigerator for two hours before serving.
Photographs are copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe. Please just hit the Share button.
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