Desserts & Sweets

Coconut Custard Cupcakes

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I’m all about coconut. I feel like people either love it, or hate it – with no in between I’m a love it kinda girl. I’ve made several desserts featuring coconut – Coconut Lime Cupcakes, Coconut Lemon Bars, Gingersnap Coconut Cookies, Coconut Crunch Bonbons, Coconut Biscotti Cookies, Coconut Caramel Cupcakes, Coconut Sugar Cookies, Coconut Lime Puffs, Coconut Shortbread, Chocolate Coconut Snowballs, and Butterscotch Coconut Squares. So…. as you can see, I’m a BIG coconut fan! 🙂  I hadn’t tried anything with a custard yet – so here was my attempt, and I have to admit – these are fantastic!

WHAT YOU NEED:

Coconut Custard

  • 1 (13.5oz) can unsweetened coconut milk
  • 5 egg yolks (room temp, save THREE whites for the cake!)
  • 4 Tablespoons milk
  • 1/2 cup sugar
  • 3 Tablespoons cornstarch
  • 1 teaspoon vanilla
  • 2 teaspoons coconut extract

Cake

  • 1 box white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil OR melted butter
  • 3 egg whites

Coconut Whipped Cream

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1-2 teaspoons coconut extract

MAKE THEM:

Preheat oven to 325 and put paper liners in your cupcake tin.

Custard

Start on the custard, so it has time to cool and refrigerate.

Put coconut milk in a medium pan over medium-high heat and whisk consistently (watch so it doesn’t burn). Bring to a simmer.

In a medium bowl, whisk: egg yolks, sugar, milk, and cornstarch.

Add 1/3 of the hot coconut milk to the egg/sugar mixture while whisking. Add another 1/3 cup, whisk. Add the last 1/3 cup and whisk again. Adding it all at once will cook the eggs – go slowly!

Return mixture to the pot and bring to a simmer again, whisking until thick.

Add vanilla and coconut extracts and whisk again.

Cover with plastic wrap and refrigerate at least 2 hours.

Cupcakes

Combine the cake mix, water, oil or butter, and egg whites until just mixed.

Fill each cupcake liner 2/3 full and bake 18-21 minutes.

Once cooled, core each cupcake and set the tops to the side.

Fill with the cooled custard and return top.

Coconut Whipped Cream

In a cold mixing bowl with cold beater, beat the heavy whipping cream until soft peaks form.

Add the powdered sugar and coconut extract and beat again until stiff peaks form.

Frost your cupcakes and top with optional toasted coconut!

Try these fun recipes, too!

Print Recipe
5 from 2 votes

Coconut Custard Cupcakes

These sweet, creamy, refreshing cupcakes are perfect for coconut fans!

Ingredients

Coconut Custard

  • 1 13.5oz can unsweetened coconut milk
  • 5 egg yolks room temp, save THREE whites for the cake!
  • 4 Tablespoons milk
  • 1/2 cup sugar
  • 3 Tablespoons cornstarch
  • 1 teaspoon vanilla
  • 2 teaspoons coconut extract

Cake

  • 1 box white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil OR melted butter
  • 3 egg whites

Coconut Whipped Cream

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1-2 teaspoons coconut extract

Instructions

  • Preheat oven to 325 and put paper liners in your cupcake tin.

Custard

  • Start on the custard, so it has time to cool and refrigerate.
  • Put coconut milk in a medium pan over medium-high heat and whisk consistently (watch so it doesn't burn). Bring to a simmer.
  • In a medium bowl, whisk: egg yolks, sugar, milk, and cornstarch.
  • Add 1/3 of the hot coconut milk to the egg/sugar mixture while whisking. Add another 1/3 cup, whisk. Add the last 1/3 cup and whisk again. Adding it all at once will cook the eggs - go slowly!
  • Return mixture to the pot and bring to a simmer again, whisking until thick.
  • Add vanilla and coconut extracts and whisk again.
  • Cover with plastic wrap and refrigerate at least 2 hours.

Cupcakes

  • Combine the cake mix, water, oil or butter, and egg whites until just mixed.
  • Fill each cupcake liner 2/3 full and bake 18-21 minutes.
  • Once cooled, core each cupcake and set the tops to the side.
  • Fill with the cooled custard and return top.

Coconut Whipped Cream

  • In a cold mixing bowl with cold beater, beat the heavy whipping cream until soft peaks form.
  • Add the powdered sugar and coconut extract and beat again until stiff peaks form.
  • Frost your cupcakes and top with optional toasted coconut!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

4 Comments

  1. Renee Summerhays Reply

    You have so many great cupcake recipes. My mom loves coconut! She would love this fun summer cupcake!

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