Caribbean Coconut Custard Delight

Ingredients

In this Caribbean adaptation of the original American frozen custard, we infuse the custard with the tropical flavors of coconut. By incorporating coconut milk and shredded coconut into the custard base, we create a unique and refreshing twist on the classic dessert. The addition of coconut adds a delightful nutty flavor and enhances the overall tropical experience of the dish. We alse have the original recipe for Frozen Custard, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large eggs 4 large eggs
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (40g) shredded coconut 1/2 cup (40g) shredded coconut
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 27g, 24g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
2. 2.
   In a separate bowl, whisk the eggs until well beaten. Slowly pour the hot milk mixture into the beaten eggs, whisking constantly to prevent curdling.
3. 3.
   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. This should take about 10-15 minutes.
4. 4.
   Remove the saucepan from heat and stir in the coconut milk, shredded coconut, and vanilla extract. Mix well until all the ingredients are fully incorporated.
5. 5.
   Allow the custard mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
6. 6.
   Once chilled, pour the custard mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. 7.
   Transfer the churned custard into a lidded container and freeze for an additional 2-3 hours, or until firm.
8. 8.
   Serve the Caribbean Coconut Custard Delight in bowls or cones, garnished with toasted coconut flakes if desired.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is fully mixed with the liquid part.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• For a creamier texture, use full-fat milk and cream.
• Add a splash of rum or coconut rum to the custard mixture for an adult twist.
• Experiment with different toppings such as fresh tropical fruits or a drizzle of caramel sauce.
• If you don't have an ice cream maker, you can pour the custard mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
• To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the custard before freezing.

Serving advice

Serve the Caribbean Coconut Custard Delight in chilled bowls or cones for a refreshing and tropical dessert experience. Garnish with toasted coconut flakes for added texture and visual appeal.

Presentation advice

For an elegant presentation, scoop the Caribbean Coconut Custard Delight into individual serving dishes and top with a sprinkle of toasted coconut flakes. Serve with a tropical fruit skewer or a sprig of fresh mint for a pop of color.