Comments on: toasted-coconut custard tart

By: Avanika (Yumsilicious Bakes)

Avanika (Yumsilicious Bakes) — Mon, 22 Mar 2010 18:24:36 +0000

Toasted coconut convinced me! What would I have to do to get a slice of this?

By: steph (whisk/spoon)

steph (whisk/spoon) — Thu, 04 Mar 2010 21:18:10 +0000

i agree–that would be hard not to like!! i was surpirsed, actually, that the recipe didn’t use coconut milk in the pastry cream..i don’t see why it wouldn’t work.

By: Margaret

Margaret — Thu, 04 Mar 2010 16:12:48 +0000

Lovely little tart. And it looks so pretty on the dark background. Perfect!!

Next time I want to use coconut milk. I think it needed more flavor, but was good anyway.

By: Manggy

Manggy — Thu, 04 Mar 2010 06:48:07 +0000

Hmm, as a non-fan of coconut, I’m pretty sure I would have been able to taste it in the pastry cream, no matter how slight But I think toasted coconut is a different story for me – it actually looks good!

By: Carly

Carly — Wed, 03 Mar 2010 23:32:34 +0000

That looks SOOO yummy I wish I would have made it… I probably will in the near future!

By: tia

tia — Wed, 03 Mar 2010 17:36:11 +0000

that looks totally wonderful.

By: CB

CB — Wed, 03 Mar 2010 06:14:32 +0000

Your custard looks more smooth and silky than mine. Mine was kinda thick and not quite as smooth to the tongue as I like. I wonder if my milk substitute (I used half-and-half) had something to do with it or if you are just the Custard Goddess? or both?

By: Julie

Julie — Wed, 03 Mar 2010 01:29:04 +0000

I know I don’t like coconut, but you manage to make it look delicious.

By: Michelle

Michelle — Tue, 02 Mar 2010 21:05:47 +0000

Yum looks so good! Im glad you enjoyed the recipe. It’s a keeper!

By: treewhisperer

treewhisperer — Tue, 02 Mar 2010 20:56:32 +0000

Definitely use the coconut milk. I make a coconut cake that basically subs all of the liquid (milk) for coconut milk and it makes the cake tasty and moist (more fat, plus I never buy “plain milk”). Is there any of this left you could send me?