Flourless Coconut Custard to enjoy as a snack with cookies, or to accompany a cake, a bundt cake, or as a creamy filling for tartlets and pies.
The custard can be prepared by replacing the classic flour with cornstarch or potato starch, which are now basic ingredients for many sweet and savory sauces.
What is the difference between potato starch and cornstarch?
And what is the best powder to give custard the right consistency?
Potato starch is extracted from potatoes and is a very versatile ingredient mainly used as a thickener for sauces and creams. Since it has a higher gelling power than flour and starches, it must be dosed well to avoid a sticky product, so it’s better not to exceed 1/4 of the total weight.
Cornstarch (but rice starch is also widely used in baking) is derived from corn flour, thickens puddings and sauces, giving a smooth and homogeneous consistency. It can also be used to replace part of the flour in cake batter, giving the final product more softness and lightness.
These thickeners are both tasteless and have greater thickening power than flour, but in pastry, it is advisable to use cornstarch or rice starch!
I also suggest the microwave custard recipe…
MICROWAVE CUSTARD
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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FLOURLESS COCONUT CUSTARD
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Flourless Coconut Custard Recipe
- 3 Egg Yolks
- 2 cups g Coconut Milk
- 1/3 cup g Sugar
- 1/4 cup g Cornstarch
- 1 1/2 Vanilla Bean
- 5 leaves Fresh Mint
Tools for Flourless Coconut Custard Recipe
- Pans
- Knives
Preparation for Flourless Coconut Custard Recipe
• With a sharp knife, extract the seeds from the vanilla bean and put them in the coconut milk with some mint leaves.
After about 20 minutes, strain everything, leaving the liquid in a cup.
• Mix the cornstarch with the sugar, then add the egg yolks.
• Now add the flavored coconut milk and transfer everything to a saucepan.
• Place the pan on the stove and, stirring constantly, and maintaining a moderate flame, let the coconut custard thicken.
• After a few minutes, the sweet sauce will thicken, and we will leave it away from the flame to cool with plastic wrap in contact.
• Then leave it in the refrigerator until it’s time to use it to complete a sweet recipe and accompany cookies.
Enjoy your meal!
Annalisa
