Pecan Coconut Custard

Products Used
Pecan Coconut Custard Dixie


Pecan Coconut Custard

  • 2 1/2 cups milk
  • 2 cups unsweetened coconut flakes (often labeled organic)
  • 1 can full fat coconut milk (unsweetened)
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • Pinch salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 1/2 cups pecan pieces
  • 1 cup coconut flakes (unsweetened)



  1. Bring milk to a boil. Add coconut, boil 2 minutes and remove from heat. Cover with a lid and steep for at least 30 minutes or up to overnight.
  2. Pour through a sieve. Wet coconut flakes can be consumed later or discarded. Re-measure milk. If needed, add enough milk to obtain 2 cups. Pour in a saucepan along with coconut milk, sugar, and salt. Quickly whisk in egg yolks and cornstarch.
  3. Place over heat and whisk on medium heat to a boil. Once it boils mixture will start to thicken and make bubbles. Remove from heat.
  4. Add pecan pieces and coconut flakes.
  5. Place pan into an ice bath and stir occasionally. Once mixture has nearly reached room temperature it can be transferred into serving glasses or bowl.
  6. Divide into serving vessels and place in refrigerator.
  7. To finish, whip cream, sugar, and vanilla to firm peaks and using a piping bag fitted with a large star tip pipe rosettes on surface.
  8. Decorate with pecan halves and coconut.
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