Description
Toasted Coconut Cream Dessert
Ingredients:
1 cup shredded coconut
2 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
2 egg yolks
1 tsp vanilla extract
1/2 cup heavy cream
1/4 cup melted butter
1 cup crushed graham crackers
Instructions:
Graham cracker crust: Mix crushed crackers with butter and press into a dish. Chill.
Custard preparation: Cook sugar, cornstarch, and milk over medium heat until thick.
Egg yolk mix-in: Slowly add yolks while stirring continuously.
Enhance flavors: Stir in vanilla and some shredded coconut.
Layer the dessert: Pour custard over the crust, add whipped cream, and sprinkle coconut.
Toast the topping: Lightly broil coconut for a crispy finish and refrigerate.
A luscious and creamy coconut dream!
#CoconutCravings #BakingMadeEasy #SweetDelight
Step-by-Step Guide
1. Prepare the Crust: In a medium bowl, combine 1 cup of crushed graham crackers with 1/4 cup of melted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of an 8×8 inch dish or a pie plate. Refrigerate for at least 30 minutes to set.
2. Make the Custard Base: In a medium saucepan, whisk together 1/2 cup sugar and 1/4 cup cornstarch. Gradually whisk in 2 cups of whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
3. Temper the Egg Yolks: In a separate bowl, lightly beat the 2 egg yolks. While whisking the yolks vigorously, slowly drizzle in about 1/2 cup of the hot milk mixture to gently warm them. Then, pour the tempered yolk mixture back into the saucepan.
4. Cook to Perfection: Return the saucepan to medium-low heat and cook for 2-3 more minutes, stirring constantly, until the custard is very thick. Remove from heat and stir in 1 tsp vanilla extract and 1/2 cup of the shredded coconut.
5. Assemble: Pour the hot coconut custard over the chilled graham cracker crust and spread evenly. Let it cool at room temperature for 15 minutes.
6. Add Toppings & Toast: Whip 1/2 cup heavy cream to stiff peaks and spread over the cooled custard. Sprinkle the remaining 1/2 cup shredded coconut on top. Place under a preheated broiler for 1-3 minutes, watching closely, until the coconut is golden brown. Refrigerate for at least 4 hours, or overnight, before serving.
Serving Suggestions
Serve this dessert chilled in neat squares or slices. For an elegant touch, garnish with a twist of lime zest or a few fresh berries like raspberries or mango slices to cut through the richness. A drizzle of dark chocolate sauce or a sprinkle of toasted macadamia nuts would add wonderful texture and flavor contrast. It pairs perfectly with a cup of strong coffee or a tropical iced tea.
How-to Summary
Create a buttery graham cracker crust and chill. Cook a thick, creamy custard from milk, sugar, cornstarch, and egg yolks, then flavor it with vanilla and coconut. Layer the custard over the crust, top with whipped cream and shredded coconut, and broil until the coconut is toasted. Chill thoroughly before serving for a perfect, creamy-textured dessert.
Frequently Asked Questions
Can I use light coconut milk instead of whole milk? Yes, for a more intense coconut flavor, you can substitute an equal amount of canned light coconut milk for the whole milk. Do not use “coconut milk beverage” from a carton, as it is too thin.
How do I store leftovers? Keep the dessert covered tightly with plastic wrap in the refrigerator for up to 4 days. The crust may soften slightly but it will still be delicious.
Can I make this dessert ahead of time? Absolutely. It’s ideal for making the day before, as the long chilling time allows the flavors to meld and the custard to set firmly.
My custard is lumpy. What happened? Lumps usually form if the eggs are added too quickly and scramble, or if the cornstarch isn’t fully dissolved. Always whisk your dry ingredients into the milk thoroughly and temper the eggs slowly. If lumps occur, you can strain the custard through a fine-mesh sieve before adding the vanilla and coconut.
Can I skip broiling the coconut? You can, but toasting is highly recommended. It adds a crucial nutty flavor and crispy texture. If skipping, use pre-toasted coconut from the store for some depth.
Common Mistakes to Avoid
- Not Tempering the Eggs: Adding egg yolks directly to the hot custard will cause them to scramble. Always temper by slowly adding hot liquid to the yolks first.
- Insufficient Chilling: Serving before the dessert is fully set will result in a runny texture. Patience is key—allow a full 4 hours minimum.
- Broiling Unattended: Coconut can burn in seconds. Never walk away from the broiler; watch it constantly for perfect golden color.
- Pressing the Crust Too Thinly: An uneven or too-thin crust can become soggy. Press it firmly into an even layer for the best base.
Conclusion
This Toasted Coconut Cream Dessert is a stunning combination of textures and flavors, from the crisp, buttery crust to the velvety custard and the final crunch of caramelized coconut. While it requires attention to detail during the custard-making process, the steps are straightforward and the make-ahead nature makes it perfect for entertaining. By following this guide and avoiding common pitfalls, you’ll create an impressive, luscious dessert that truly is a creamy coconut dream.
