Coconut Custard

Makes enough for one 9” cake

¾         Cup Sweetened Condensed Milk

5          Tablespoons Unsalted Butter, Room Temperature

2          Large Egg Yolks, Lightly Beaten

1          Tablespoon Pure Coconut Extract

1          Cup Sweetened Shredded Coconut

Combine milk and butter in a small saucepan over medium low heat. Cook, stirring 3 to 4 minutes until mixture becomes hot.  Whisk one third of the hot milk mixture into egg yolks.  Return mixture to a saucepan; cook stirring constantly, until it is the consistency of pudding, about 5 minutes.

Remove pan from heat.  Stir in the extract and shredded coconut.  Let cool completely.  Refrigerate in an airtight container up to 3 days.  Let stand at room temperature until soft enough to spread.

Coconut Custard

One Response to Coconut Custard

  1. Pingback: A Real Southern Delicacy – Coconut Cake With Coconut Custard Filling and Seven Minute Frosting | Camille Cooks For You

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