Coconut Custard Filling 1 1/2 cups half - and - half 1 eggs 3/8 cup white sugar 1/4 cup all - purpose flour 1/8 teaspoon salt 1/3 cup flaked coconut, toasted 1/2 teaspoon vanilla extract
Not exact matches
This dessert is basically a less - sweet version of a donut that's
filled with vanilla
custard and topped with icing and
coconut.
The cake was dense enough to hold up to layering, but very moist, and the chocolate ganache frosting was the perfect compliment to the very sweet
coconut pecan
custard filling.
The
filling, which calls for curd cheese, eggs, vanilla
custard, and that weird vanilla sauce mix was made with yoghurt, starch, sugar, chickpea flour, and
coconut oil instead.
The
filling in this pie is a
coconut custard, and not a cream.
The creme
filling here features
coconut cream,
coconut sugar and
custard powder.
This is your classic
coconut cream pie recipe with a sweet silky
custard filling rich in
coconut flavor.
Unlike most no - bake
custards / cheesecakes, we're not using cashews in the
filling, but instead it's a blend of the
coconut meat from Thai young
coconuts and maple syrup.
A simple but delicious
coconut -
custard filling in a flaky pie crust and topped with whipped cream and toasted
coconut flakes.
Our brand - new vegan spirulina dough,
filled with a
coconut custard and topped with a zesty lime glaze and vanilla crumble topping.
These brilliant no - bake vegan Nanaimo bars consist of three layers: a chocolate
coconut crumb - base,
custard filling and a layer of dark chocolate.
Unlike most no - bake
custards / cheesecakes, we're not using cashews in the
filling, but instead it's a blend of the
coconut meat from Thai young
coconuts and maple syrup.