Tante Becks Macaroon Coconut Custard Recipe

Name: Tante Becks Macaroon Coconut Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 coconut macaroons; 1 cup condensed milk; 1 cup evaporated milk; 1 3/4 cups water; 1 teaspoon coconut extract (or vanilla); 2 teaspoons Kahlua (optional); 1/4 cup sugar; 2 tablespoons gelatin; 1/2 cup water; 4 eggs, lightly beaten; 1/2 teaspoon salt; whipped cream; toasted coconut flakes

Servings: persons

24 coconut macaroons
1 cup condensed milk
1 cup evaporated milk
1 3/4 cups water
1 teaspoon coconut extract (or vanilla)
2 teaspoons Kahlua (optional)
1/4 cup sugar
2 tablespoons gelatin
1/2 cup water
4 eggs, lightly beaten
1/2 teaspoon salt
whipped cream
toasted coconut flakes

1
Soften gelatin in 1/2 cup of water. Set aside.
2
Combine milks, 11/2 cups water, sugar, eggs, & salt.
3
Cook custard in a double boiler, stirring frequently until custard coats the spoon.
4
Add gelatin, Kaluha, & coconut extract.
5
Stir until smooth. Remove from the heat and cool, stirring occasionally.
6
Line a 2-qt. dish(I prefer glass) with the macaroons.
7
Cover with the custard. Chill until set.
8
Garnish with whipped cream and toasted coconut.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 coconut macaroons, 1 cup condensed milk, 1 cup evaporated milk, 1 3/4 cups water, and more.

Yes, Tante Becks Macaroon Coconut Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tante Becks Macaroon Coconut Custard

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