Coconut Custard Dip
This dip bridges the gap between a breakfast condiment and a simple dessert. It relies on the natural fat of full-fat coconut milk to provide body without the heaviness of dairy cream.
Watch the temperature
Eggs scramble if the heat is too high or if you stop moving the spatula. Keep the flame at its lowest setting and pull the pan off the heat the moment the custard thickens.
- heavy-bottomed saucepan
- whisk
- silicone spatula
- fine-mesh sieve
What goes in.
- 1 can (13.5 oz)full-fat coconut milk
- 3large egg yolks
- 1/3 cupgranulated sugar
- 1 tspvanilla extract
- 1/4 tspsea salt
Bring the eggs up to speed
Whisk a small amount of the hot coconut milk into your bowl of egg yolks before returning everything to the pan. This prevents the eggs from turning into sweet scrambled eggs.
The method.
Warm the base
Pour the coconut milk into the saucepan over medium-low heat. Bring it just to a simmer, then immediately turn the heat to the lowest setting.
Whisk the yolks
In a separate bowl, beat the egg yolks and sugar together until the mixture is pale yellow and slightly thickened.
Temper
Slowly pour half of the warm coconut milk into the yolk mixture while whisking constantly. Pour the combined mixture back into the saucepan.
Thicken
Cook on the lowest heat, stirring constantly with your spatula. Scrape the corners of the pan. Stop when the custard clings to the back of your spoon.
Finish and cool
Remove from heat, stir in the vanilla and salt, and strain through a sieve into a bowl to ensure a smooth texture. Chill for at least one hour to set.
Other turns to take.
Lime Infused
Add one teaspoon of fresh lime zest into the coconut milk while it warms to brighten the final dip.
Toasted Coconut
Fold in two tablespoons of dry-toasted, finely shredded coconut after the custard has chilled.
When it doesn't go to plan.
Use full-fat canned coconut milk; the light or refrigerated carton versions lack the fat content required for a proper custard consistency.
If you accidentally overheat and see small clumps, pass the mixture through the sieve twice.
Place a piece of plastic wrap directly onto the surface of the custard while it cools to prevent a skin from forming.
The ones that keep coming up.
Can I use whole eggs instead of just yolks?
You can, but the texture will be less silky and slightly more rubbery due to the protein in the egg whites.
How long will this last in the fridge?
It keeps for three days in a sealed container.
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