Coconut Agar Custard Filling

Coconut Agar Custard Filling

A silky coconut custard set with agar, firm enough to slice yet tender on the tongue.

Total 3 hr Makes 16 oz Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

This filling simmers coconut milk, sugar, and egg yolks into a rich custard, then sets it with agar agar for a sliceable, glossy texture. It works as a layer in cakes and pastries or chilled on its own as a light coconut dessert, common in Southeast Asian layered sweets.

Ingredients

  • 2 cups full-fat coconut milk
  • 1/2 cup granulated sugar
  • 2 teaspoons agar agar powder
  • 3 egg yolks, lightly beaten
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. In a small bowl, whisk the cornstarch into the water until smooth and set aside.

  2. In a 6-quart saucepan, whisk together the coconut milk, sugar, agar agar powder, and salt.

  3. Bring the coconut milk mixture to a boil over medium heat, whisking frequently, then reduce heat and simmer for 3 minutes to fully dissolve the agar.

  4. Ladle about 1/2 cup of the hot coconut mixture into the beaten egg yolks, whisking constantly to temper them.

  5. Whisk the tempered yolks back into the saucepan along with the cornstarch slurry.

  6. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 minutes.

  7. Remove from heat and stir in the vanilla extract.

  8. Pour the custard into a clean container or directly into a cake layer mold, smoothing the top with a spatula.

  9. Let cool at room temperature for 15 minutes, then refrigerate until fully set and firm, at least 2 hours.

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    Coconut Agar Custard Filling

    This filling simmers coconut milk, sugar, and egg yolks into a rich custard, then sets it with agar agar for a sliceable, glossy texture. It works as a layer in cakes and pastries or chilled on its own as a light coconut dessert, common in Southeast Asian layered sweets.

    3 hr 16 oz 165 cal

    Ingredients

    • 2 cups full-fat coconut milk
    • 1/2 cup granulated sugar
    • 2 teaspoons agar agar powder
    • 3 egg yolks, lightly beaten
    • 2 tablespoons cornstarch
    • 1/4 cup water
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

    Method

    1. 1

      In a small bowl, whisk the cornstarch into the water until smooth and set aside.

    2. 2

      In a 6-quart saucepan, whisk together the coconut milk, sugar, agar agar powder, and salt.

    3. 3

      Bring the coconut milk mixture to a boil over medium heat, whisking frequently, then reduce heat and simmer for 3 minutes to fully dissolve the agar.

    4. 4

      Ladle about 1/2 cup of the hot coconut mixture into the beaten egg yolks, whisking constantly to temper them.

    5. 5

      Whisk the tempered yolks back into the saucepan along with the cornstarch slurry.

    6. 6

      Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 minutes.

    7. 7

      Remove from heat and stir in the vanilla extract.

    8. 8

      Pour the custard into a clean container or directly into a cake layer mold, smoothing the top with a spatula.

    9. 9

      Let cool at room temperature for 15 minutes, then refrigerate until fully set and firm, at least 2 hours.