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Coconut Custard with Caramelized Pineapple
Recipes
Coconut Custard with Caramelized Pineapple
6 servings
40 minutes total

Ingredients

  • 2 cups coconut milk
  • 5 egg yolks
  • ¾ cup sugar, divided
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 6 oz fresh pineapple (1 cup), finely chopped
  • 2 tablespoons unsalted butter

Steps

    1. Pour milk into microwave-safe bowl; microwave on HIGH 2–3 minutes or until warm (do not boil). Place egg yolks in medium microwave-safe bowl; whisk yolks, ½ cup sugar, cornstarch, and vanilla until smooth and creamy.
    2. Pour milk slowly into egg mixture, whisking constantly, until blended. Cover and microwave on 50% power 2 minutes. Whisk mixture and repeat cook time. Continue to microwave in 30-second intervals, whisking each time, until mixture thickens and is 160°F. (Microwaves vary; adjust time as needed.) Divide into 6 serving glasses; chill 30 minutes (or overnight).
    3. Chop pineapple, reserving ¼ cup juice. Place remaining ¼ cup sugar and butter in medium saucepan on medium heat. Bring to a simmer; simmer 8–10 minutes, stirring often, or until sugar has browned. Stir in pineapple and juice; simmer and stir 6–8 more minutes or until mixture reduces by about one-half. Let stand 5 minutes to cool (mixture will thicken as it sits). Spoon over custard and serve.

Amount per ⅙ recipe serving: Calories 370, Total Fat 24g, Sat Fat 18g, Trans Fat 0g, Chol 185mg, Sodium 20mg, Total Carb 37g, Fiber 1g, Sugars 29g, Protein 4g, Calc 4%, Vitamin A 8%, Vitamin C 30%, Iron 15%