Orange Coconut Custard Recipe

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Orange Coconut Custard Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 1 cup milk
  • 4 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1 cup heavy whipping cream, whipped
  • Fresh orange sections
  • 1/4 cup sweetened shredded coconut, toasted

Directions

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.
Originally published as Orange Coconut Custard in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p78

Nutritional Facts

1 each: 296 calories, 20g fat (12g saturated fat), 262mg cholesterol, 100mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 6g protein.

  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 1 cup milk
  • 4 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1 cup heavy whipping cream, whipped
  • Fresh orange sections
  • 1/4 cup sweetened shredded coconut, toasted
  1. 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.
  2. In four individual dessert glasses or bowls, layer the custard, whipped cream, orange sections and coconut. Refrigerate until serving. Yield: 4 servings.
Originally published as Orange Coconut Custard in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p78

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