Coconut Milk in Thermomix Lemon Custard Recipe
People who attend a Thermomix demo will often sample the consultant’s Lemon Custard recipe. For many who taste it, this gently sweetened classic dessert becomes a “go to” comfort food to be repeated as soon as the new kitchen machine is delivered. And why not — it’s a super simple recipe that can be dressed up or down and pleases all age groups.
Usually custard is made with cow’s milk but for those who are frugal and/or lactose intolerant the easy Thermomix Lemon Custard Recipe can be made with coconut milk. We can choose to use thick or… light coconut milk for a less rich result that still satisfies the craving. And there’s an economic reason for this tweak too: by making our own coconut milk (from “Fast and Easy Indian Cooking”), we cut the cost of custard by about 50%!
80 g sugar
500 g coconut milk (make your own)
2 eggs
30 g flour
zest of one lemon (I choose organic lemons for zesting)
optional: dry coconut and/or dried maple sugar for sprinkling on top
- Grind sugar with lemon zest for 10 seconds/speed 8.
- Add eggs, coconut milk, flour and cook for 7 minutes/90ºC/speed 4.
- Pour into small bowls and serve warm or allow to cool and refrigerate.
- Can be served with a sprinkle of toasted coconut flakes, and/or lemon zest, maple flakes , white or brown sugar. Or, for a festive touch (see photo at the top of this page) add pretty sprinkles from the (Dutch) delicatessen.
Want more?
- see how to make Coconut milk with Thermomix
- see how to make Coconut butter from dessicated coconut
Looks yummy and so easy. Now where did I put that coconut?
I made the coconut mik once and I thought ti was a pain. For all the trouble, just buy it.
Thanks for stopping by to comment with your experience Valerie. It’s so interesting how everyone is different — and we each have our own ways of ‘valuing’ Thermomix. For me it feels so much easier (and SO much less expensive) to make coconut milk than to buy it. Pour dry coconut into bowl, add water, set the machine, pour it out, squeeze, and repeat. In fact I secretly look forward to making it as it feels like I’m cheating the grocery store out of a few dollars each time. I have not used the other methods (for example, with fresh coconut) as those (to me) feel more bothersome. I wonder which method you used?
Oh you are both right. Starting with the whole coconut, which we have a lot of, is a pain in the butt, but starting with the dry coconut is easy as. Like you say Helene so much cheaper and usually something most would have on hand. Having said that, I usually have coconut milk on hand but your recipe is handy when I mistake the condensed milk can for coconut and I find I have none.
I love making the coconut milk. It is so easy and I just do it as I am gathering the other ingredients together for the Thai dish. The more often you do it the easy it gets.
I didn’t think it was all that troublesome, really- And if you consider the savings… well, then it’s a breeze.
If you would like to make this recipe gluten free as well as dairy free, just use corn flour instead of wheat flour – it works perfectly.
I think my enthusiasm for making coconut milk this way might not be shared by Thermomix users who live in places such as Australia and Malaysia, where coconut milk is more commonplace. While that’s understandable, I have to repeat that here, the sheer cost ($7.50 per litre) means it is so worthwhile to simply make up a batch. Plus, I feel I am cheating the grocery stores out of a few dollars each time I do so ;-) I also love having both a bottle of “rich” and a bottle of “light” in the fridge from which to draw from as needed. Before making my own I would often forgo the coconut milk ingredient in recipes because it was simply too inconvenient or not worth the cost. It’s so easy, I don’t even think twice and there is always dessicated coconut on hand but I realize this is not the same for everyone.
Thank you for the tip, Janie (and Helene, again, for the recipe) I have just the candidates for this dessert!
About the fuss/cost of coconut milk, it’s pretty expensive in Spain and you only get it in 400ml cans.
Wow Helene, your pics are looking so great. Loving your work… :)
Thanks Tenina, right back atcha.
In the Philippines, coconuts are sold at about 3 pieces a dollar. As a custard lover. this makes me want to go back to my home country and get my hands to as many coconuts as possible.
Oh my — THREE coconuts for a dollar?!? This price makes me crazy!
We can buy a tin of coconut milk (or cream) here in Australia for less than a dollar in some supermarkets (Aldi is good). Definitely going to try this one in the gluten free version using cornflour. Have other family that are dairy intolerant so this is a perfect dessert compromise when they are visiting!
Wow Lisa – there’s a great big difference in price on that tin of coconut milk between our two countries. (I’m so glad I don’t even have to THINK about the price of coconut milk, now that I make my own!)
Hi there,
Love your site, just found it the other day thru a friend. I made your very delicious almond orange cake…divine. Love this recipe too any tips on making this custard without eggs. My son has an egg allergy.
cheers Fee
Brisbane, Australia
Hi Fiona — so glad to hear of your success with the almond orange cake. It’s is such a reliable recipe that ALWAYS impresses and can be used for so many occasions. (and so easy too!)
As for the egg-free custard, I haven’t done it yet, so best I can do is point you to this page, and this page on the forum,,, hope these help!
thanks Helene, have written them down and will have a go this weekend
Thanks for the recipe, I’ve just finished eating it and it was nice. I am a new TMX owner/user and I can’t say that I did a good job with the lemon rind, just a bit chewy,
Coconut milk is cheap here too.