Coconut Custard

Recipe from Oswald Rivera

Adapted by Elaine Louie

Total Time
1 hour
Rating
4(8)
Notes
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Featured in: From One Island, a Savory Blend of Three Cultures

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Ingredients

Yield:8 servings
  • 2large ripe coconuts
  • ½cup cornstarch
  • ⅔cup sugar
  • ½teaspoon salt
  • 1teaspoon vanilla extract
  • Ground nutmeg
  • Ground cinnamon
Ingredient Substitution Guide

Preparation

  1. Step 1

    Using a hammer and a carpenter's nail, pierce the eyes of the coconuts and make holes about 2 inches deep. Drain liquid and reserve.

  2. Step 2

    Using a hammer, split coconuts and remove meat from shell. Peel the brown skin from the coconut meat. Break meat into pieces, rinse and grate finely.

  3. Step 3

    Add enough water to reserved coconut liquid so that it measures 3½ cups. Bring liquid to a boil and add grated coconut. Drain coconut into a strainer, pressing to extract the liquid into a bowl.

  4. Step 4

    Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid. Discard the coconut.

  5. Step 5

    In a medium saucepan, combine cornstarch, sugar, salt and vanilla. Whisk in coconut milk and blend well. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens. Reduce heat to low and stir until mixture bubbles.

  6. Step 6

    Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2½- to 3-cup pan or mold. Refrigerate until cooled and set. Invert onto a serving dish. Sprinkle with nutmeg and cinnamon and serve.

Ratings

4 out of 5
8 user ratings
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Cooking Notes

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Lisa

I don’t see how this could possibly be done in an hour. Removing the brown skin from the coconut flesh is a labor- and time-intensive job.

Mark

Shouldn’t the hammer and nail be added to the ingredients list? I find the described technique of draining the coconut to be dangerous. I have tried the hammer method on many occasions but have now changed to a cordless electric drill with a 1/4” bit, this after the third trip to ER, two for smashed thumbs and the last one for a smashed kneecap.

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Credits

Adapted from "Puerto Rican Cuisine in America," by Oswald Rivera."

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