Grandma's Coconut Custard

Karla Everett


This custard is used for the filling in my recipe that is posted "Grandma's Coconut Cake"

Grandma's Coconut Cake

This is a very good custard and I'm sure it could have many uses but I've only used it for her cake.

I have cheated and used store bought toasted coconut to cut time and it works just fine. I have never tried it with the fresh coconut.

★★★★★ 3 votes


4 large
egg yolks
1 c
1 1/2 c
light cream
1/4 lb
(1 stick) butter or margerine
3 1/2 oz
flaked coconut or 1-1/3 cup grated fresh coconut
1 tsp


1In a 1-1/2 Qt. sauce pan stir together egg yolks and sugar ; gradually stir in cream ; add butter & vanilla. Cook over low heat , stirring constantly until mixture thickens , and coats to a metal spoon, 15-20 minutes ; DO NOT BOIL.
2Cool custard for about 15-20 minutes.
3Spread coconut on a shallow baking sheet ; toast in a preheated 350° oven , stirring occasionally , until lightly browned , 15-20 minutes ; cool.
4Reserve about 1/3rd cup toasted coconut to garnish cake.
5Stir remaining coconut into the custard ; Refrigerate until thoroughly chilled ; at least 2 hrs.
6Use as directed for Grandma's Coconut Cake recipe.

About Grandma's Coconut Custard

Course/Dish: Puddings
Hashtags: #coconut, #custard