Coconut Cream Custard - Recipe

     This custard can be used for filling all kinds of desserts.  It has a pudding-like texture and I used it in the strawberry shortcake recipe in the picture below.  I cut the shortcake in half, spooned on the custard, and dotted it with sliced strawberries.  Then finished by crowning it with the top of the shortcake for a beautiful presentation!  Great for afternoon tea!

Coconut Cream Custard

(Makes a little over 1 cup)

1/3 c. Sugar

2 T. Tapioca flour

1/4 tsp. Salt

1 1/4 c. Coconut Milk

2 Egg Yolks slightly beaten

1 tsp. Vanilla

Mix the sugar, tapioca flour, and salt together in a sauce pan.  Add the coconut milk whisking gently over medium heat until it begins to thicken and simmer.  With the whisk add a little of the coconut milk mixture to the eggs, whisking quickly.  Repeat a few more times.  Pour the eggs into the coconut mixture whisking constantly, bring to a simmer, and check that the temperature is at least 160 degrees Fahrenheit.  Take off of heat and stir in the vanilla.

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