Coconut Caramel Custard

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Quirky Cooking - Coconut Caramel Custard

Coconut caramel custard with bananas & macadamias

A reader told me the other day that she had been searching everywhere for my coconut caramel custard recipe on Facebook but couldn’t find it… Well, we can’t have that! This is so yummy (and quick and easy) that it really needs to be on my blog so it’s easier to find.

When I shared this on my Facebook page back in May, it got 164 shares and 466 likes and 136 comments. Yep, I think you really should try it.

So here it is… no need to say too much, except don’t blame me when you get up in the middle of the night to polish off the leftovers, okay?

Coconut Caramel Custard
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Ingredients
  1. - 500g coconut milk (or 250g thick coconut cream + 250g water)
  2. - 60g coconut sugar (or Rapadura)
  3. - 1 large tsp vanilla bean paste
  4. - 2 Tbsp butter or ghee (optional, but awesome)
  5. - 20-30g arrowroot starch (depending how thick you like it)
  6. - 1/4 tsp Himalayan or sea salt
  7. - 2 eggs
Instructions
  1. Just pop all the ingredients into the Thermomix bowl and cook for 7 mins/90C/speed 4.
Notes
  1. For an egg free version, just leave out the eggs and increase the starch/cornflour to 50-60g.
Quirky Cooking https://www.quirkycooking.com.au/

P.S. This custard is dangerously good on brownies. Just saying.

71 Comments

  1. Janine says:

    Hi, can you tell me how I can cook this if I don’t have a thermomix please.

    • QuirkyJo says:

      Hi Janine- I would suggest that you place all ingredients in a saucepan and whisk over medium heat until custard thickens.All the best, and enjoy.

  2. Sam says:

    How do we do this recipe if we don’t have a Thermomix? Throw all ingredients in a saucepan on low temp and stir for 9 mins?

  3. Nimrit Sandhu says:

    Can I replace arrowroot starch with anything else?

  4. Amy says:

    What a great recipe, I have all ingredients but no Thermomix… Any suggestion on how to make using the stovetop?

    • QuirkyJo says:

      Hi Amy – If you don’t have a thermomix then I would suggest that you place all ingredients in a saucepan and whisk over medium heat until custard thickens.All the best, and enjoy. πŸ™‚

  5. Davina says:

    How can I cook this if I don’t have a thermomix?

    • QuirkyJo says:

      Hi Davina – If you don’t have a thermomix then I would suggest that you place all ingredients in a saucepan and whisk over medium heat until custard thickens.All the best, and enjoy. πŸ™‚

  6. Mary says:

    I dont have a thermomix!!!!

    • QuirkyJo says:

      Hi Mary – If you don’t have a thermomix then I would suggest that you place all ingredients in a saucepan and whisk over medium heat until custard thickens.All the best, and enjoy. πŸ™‚

  7. maddie says:

    It looks amazing but I don’t have a thermomix or arrowroot starch? Any suggestions on replacing the Arrowroot and using another mixer? Ta!

    • QuirkyJo says:

      Hi Maddie – If you don’t have a thermomix then I would suggest that you place all ingredients in a saucepan and whisk over medium heat until custard thickens.If you don’t have arrowroot, then maybe go for cornstarch, or tapioca starch. All the best, and enjoy. πŸ™‚

  8. Kate says:

    Hi Jo
    We’ve started Paleo diet and I’m looking at Gaps in future if paleo doesn’t sort out this tummy.
    And my coworkers were munching away on a vanilla slice the other day. It’s my husbands favourite and I’d like to try make a paleo low sugar version for him. I have an idea for pastry. Can you offer advice on gelatin vanilla or lemon custard?
    Thanks and I LOVE your work!

  9. Jane says:

    Hello Jo, do you think this custard could be used as an ice cream base. Thank you

  10. Chenoa says:

    Hi just after some advise,I made a custard similar to this with similar ingredients but it was chocolate. It looked nice and thick when first cooked but went very thin once cooled down would you have any idea why this would have happened.
    Does yours need yo be eaten straight away?

  11. Alicia says:

    Hi, what can I subsitute coconut sugar for? Honey or maple syrup? Can’t wait till I go shopping! Thanks πŸ™‚

  12. Alicia says:

    Hi, what can I subsitute the coconut sugar for? Don’t have any and don’t want to wait till I go shopping. Thanks πŸ™‚

  13. Anna says:

    This looks delicious! I’ve been seeing ‘protein puddings’ in the dairy section lately and love the idea of making something that will be a great snack and treat to make up. Can’t wait to give this recipe a try.

  14. Karen C says:

    Have you tried making this with the TM5 automated custard recipe Jo?

  15. Clare says:

    Looks amazing! I have a question – don’t worry its not a repeat of the same thing posted previously!- was wondering do you think fructose would work instead of coconut sugar? I cant have sucrose so coconut sugar is out for me.

  16. Danielle says:

    Do you think you could substitute cornstarch/tapioca with great lakes gelatin???

  17. Peta Jauch says:

    Hi, can I replace rapadura with maple syrup and if so, how much should I use?

  18. Linda says:

    Just wondering if the butter can be replaced with coconut oil, or is it best to just leave it out?
    Thank you:)

  19. Tara says:

    My son just made this. Yum. Its very coconut-ie. He used cornflour and it thickned fine.

  20. Wendy says:

    Do you need to use that particular sugar to get the caramel happening or will xylitol or rice malt syrup work also.

  21. Mary-Kate gentle says:

    Absolutely delicious ??

  22. Beth says:

    Hi Jo, Is this more a runny custard, or a firm-set? I wasn’t planning on serving it with cake, just sliced bananas so I am thinking that if it’s runny it may not work too well. Your thoughts? Thx, Beth

  23. Alana says:

    Hi Jo. Do you have a variation for cacao? Thanks!

  24. Suzanne says:

    Mine just won’t thicken ;-( I did use one can of light coconut milk and one regular coconut milk.

  25. Amber says:

    Hi, has anyone been adventurous enough to try making this a chocolate custard by adding cacao?? So tempted to try……

  26. Love it…i used 400ml of cocunut cream and topped with raspberries and coconut flakes

  27. OMG I have just finished making the gooey flourless fudge brownies with the coconut caramel custard and YUMMMM. So quick and easy. THANK YOU πŸ™‚

  28. Bree says:

    Hi just wondering if you’ve tried this with the automated custard setting on the Thermomix tm5? I’m a consultant and trying to find a dairy and gluten free option for traditional custard but one that can still show the automated function. B ☺️

  29. Cara says:

    Hi Jo could this be made with another non dairy milk..I don’t have any coconut milk – been having trouble finding brands without guar gum additives & I don’t think my body likes guar gum

    • QuirkyJo says:

      You can use any milk; cashew milk is very nice and is easy to make yourself with 100g raw cashews and 600mls blended well until smooth.

  30. Laura says:

    Unfortunately I had a terrible failure with this one. I think it’s the user, not the recipe!

    First I tried without eggs, and then I tried with, and neither would thicken (in a Bellini).

    Going to try over the stovetop and see how that goes!

  31. Michelle says:

    This is fantastic custard. I could have drunk it!! I swapped the coconut milk with half cream half coconut milk and swapped the sugar for rice malt syrup ( had to add a little ,ore than the amount for the sugar). It was amazing! My favourite custard recipe now. Had it drizzled over LCHF Chocolate mousse brownies. Yum!

  32. Jen says:

    Can you use vanilla extract instead of paste?

  33. Janet R says:

    OMG just made the custard. So delicious. Used 470g almond and coconut milk and added 30grams of shredded coconut. Topped wirh banana and slivered almonds and a dollop of whipped cream.

  34. Janet R says:

    OMG just made the custard. So delicious. Used 470g almond and coconut milk and added 30grams of shredded coconut. Topped with banana and slivered almonds and a dollop of whipped cream.

  35. Danielle ryan says:

    So yummy! Thank you for the recipe.

  36. Lucinda says:

    Perfect results for us thank you Jo. Kids had on top of banana for after school snack (although feels very indulgent for after school!!). I mixed leftovers with chia seeds and more coconut milk for a snack at school so will see how much it thickens.

  37. Kristy says:

    Love your recipes, thanks Jo!
    I made this with dates instead of sugar then refrigerated it and added raw cacao, my husband thinks it tastes like chocolate Yogo πŸ˜‚

  38. Rebekah says:

    It’s a cold rainy night here at home and I have just made this and serves it with bananas. I reused a vanilla bean from another recipe (it still had heaps of seeds left). Soooo yummy. Thanks Jo!

  39. Alvina says:

    This got the thumbs up from hubby (who hates to admit he loves sweets, and is often sceptical when I make healthier versions)! I have a TM31 and just wanted to check if it’s ok to double the recipe???

  40. Ilhaam says:

    Hi, Can you use potato starch instead of tapioca starch? I don’t have any tapioca starch left and I really want to make this now.

  41. Kelley says:

    This is a regular favourite in our house. I had bananas to use up tonight so added two and blended until smooth before cooking. Makes a delicious caramel banana custard 😍

  42. Lynda says:

    Sooo yummy, thank you!! We poured it over some chopped strawberries. Is there a way to heat it the next day, to make it β€˜pouring’ consistency again? Yummy cold too but just wondering! Thanks again πŸ™‚

  43. Lee says:

    It split 😬. What did I do wrong?

  44. Fiona says:

    OMG this has saved me tonight!! Trying to eat well but after a trip to the dentist only allowed soft food and I don’t want to go to the shops or head for the ice cream..delicious!!!

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