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Coconut Custard with Caramelized Pineapple

Coconut Custard with Caramelized Pineapple
Total Time:
40 minutes


2 cups coconut milk
5 egg yolks
3/4 cup sugar, divided
1/4 cup cornstarch
1 teaspoon vanilla extract
6 oz fresh pineapple (1 cup), finely chopped
2 tablespoons unsalted butter


  1. Pour milk into microwave-safe bowl; microwave on HIGH 2–3 minutes or until warm (do not boil). Place egg yolks in medium microwave-safe bowl; whisk yolks, 1/2 cup sugar, cornstarch, and vanilla until smooth and creamy.
  2. Pour milk slowly into egg mixture, whisking constantly, until blended. Cover and microwave on 50% power 2 minutes. Whisk mixture and repeat cook time. Continue to microwave in 30-second intervals, whisking each time, until mixture thickens and is 160°F. (Microwaves vary; adjust time as needed.) Divide into 6 serving glasses; chill 30 minutes (or overnight).
  3. Chop pineapple, reserving 1/4 cup juice. Place remaining 1/4 cup sugar and butter in medium saucepan on medium heat. Bring to a simmer; simmer 8–10 minutes, stirring often, or until sugar has browned. Stir in pineapple and juice; simmer and stir 6–8 more minutes or until mixture reduces by about one-half. Let stand 5 minutes to cool (mixture will thicken as it sits). Spoon over custard and serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 370kcal; FAT 24.00g; SAT FAT 18.00g; TRANS FAT 0.00g; CHOL 185mg; SODIUM 20mg; CARB 37g; FIBER 1.00g; SUGARS 29g; PROTEIN 4g; CALC 4%; VIT A 8%; VIT C 30%; IRON 15%

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