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Vanilla Coconut Custard with Mango Passionfruit Compote

This summery custard is sure to make you feel like you're on vacation! Creamy vanilla coconut custard is topped with a simple sweet and tart mango passionfruit compote, making the perfect chilly but delicious treat!
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Prep Time 1 hour
Chill Time 4 hours
Total Time 5 hours
Ingredients Method

Ingredients
  

Vanilla Coconut Custard
  • 2 large egg yolks
  • 3 Tablespoons granulated sugar
  • 1 ½ Tablespoons cornstarch
  • 2 ¼ cups heavy cream
  • 1 ½ Tablespoons malted milk powder
  • ½ teaspoon coconut extract
  • 1 teaspoon vanilla bean paste
Mango Passionfruit Compote
  • ½ cup passionfruit nectar divided
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoons cornstarch
  • 2 cups frozen mango chunks
  • 1 Tablespoon granulated sugar
  • ½ teaspoon vanilla extract

Method
 

Start by making the custard
  1. In a medium sized heat safe glass bowl, whisk together the egg yolks and sugar. It will be a little thick and clumpy at first but if you keep whisking, it should thin out and lighten slightly in color. Place the cornstarch on top of the egg yolk mixture, but don't mix it in yet. Set aside.
  2. In a large saucepan, whisk together the heavy cream, malted milk powder, coconut extract, and vanilla bean paste. Bring the mixture to a simmer over medium heat. Once simmering, slowly and carefully stream about ½ cup of the warm cream into the egg yolk mixture, stirring constantly. Next, slowly pour the tempered egg yolk mixture back into the remaining cream in the saucepan, stirring constantly. Cook the mixture over medium heat, stirring constantly for 2-3 minutes or until thickened, but still pourable.
  3. Once cooked, run the custard through a sieve to remove any clumps and into a large liquid measuring cup or a bowl with a spout. Divide the custard evenly between 5 ramekins. Let the custard cool in the ramekins for 10 minutes before covering each with cling wrap so that the cling wrap is touching the surface of the custard (to prevent a film from forming on top as they chill). Chill the covered custards for 4 hours.
While the custards chill, make the compote
  1. In a small bowl, whisk together ¼ cup of the passionfruit nectar, the lemon juice, and the cornstarch until combined. Set aside.
  2. In a large saucepan, stir together the remaining passionfruit nectar, frozen mango, and sugar. Cook over medium heat for 3-5 minutes or until the mango starts to cook down. Add in the cornstarch mixture and continue to cook, stirring frequently, until the mixture starts to become a sauce. Try to break apart some of the larger chunks of mango. Depending on the size of your mango chunks, this can take between 5-10 minutes. Once cooked, stir in the vanilla.
  3. Pour the compote into a medium sized, heat safe bowl. Let it cool down for 15-20 minutes before covering with cling wrap and placing in the fridge to cool completely.
Serve
  1. Once both the custard and compote have chilled, it's time to serve! Top each custard with a generous spoonful of the compote, and enjoy! Store leftover custard and compote separately, in the fridge for up to 4 days. Enjoy!