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Orange Coconut Custard

 Orange Coconut Custard
These pretty parfaits are perfect for weekend guests as well as for the family during the week. I sometimes add banana slices for more tropical flavor.
4 ServingsPrep: 25 min. + chilling


  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 1 cup milk
  • 4 egg yolks, beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Orange Extract
  • 1 cup heavy whipping cream, whipped
  • Fresh orange sections
  • 1/4 cup flaked coconut, toasted


  • In a saucepan, combine the sugar, flour and salt. Gradually add the
  • milk; stir until smooth. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Remove from the heat. Stir a small
  • amount of hot filling into egg yolks; return all to the pan,
  • stirring constantly. Bring to a gentle boil; cook and stir for 1-2
  • minutes. Remove from the heat; cool slightly. Stir in extracts.
  • In four individual dessert glasses or bowls, layer the custard,
  • whipped cream, orange sections and coconut. Refrigerate until
  • serving. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 296 calories, 20 g fat (12 g saturated fat), 262 mg cholesterol, 100 mg sodium,

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Orange Coconut Custard (continued)

Nutritional Facts: 23 g carbohydrate, 1 g fiber, 6 g protein.