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Coconut Custard Creams

Coconut Custard Creams

Be sure to read the Notes for Success section above the recipe!
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Prep Time 30 minutes
Cook Time 7 minutes
Chill Time 15 minutes
Total Time 52 minutes
Servings 10

Ingredients
  

For the Coconut Cake Cookies

  • 1½ cups All Purpose Flour 188g
  • 1¼ teaspoons Baking Powder
  • ½ cup Unsweetened Coconut Flakes
  • ¼ teaspoon Salt
  • ½ cup Granulated Sugar 100g
  • 3 Tbs Vegan Butter 45ml
  • 3 Tbs Vegetable Oil 45ml
  • 4 Tbs Plant Milk 60ml
  • 1 teaspoon Vanilla Extract 5ml

For the Custard

  • ½ cup Plant Milk 118ml
  • 2½ Tbs Granulated Sugar 30g
  • 1½ Tbs Cornstarch 12g
  • ½ teaspoon Vanilla Extract

For the Icing & Garnish

Instructions
 

  • Preheat the oven to 350℉
  • First prepare the cookie by combining the flour, coconut flakes, baking powder, salt & sugar together in a large mixing bowl
  • Add the melted vegan butter, oil & plant milk along with the vanilla extract
  • Mix everything together by hand with a spatula & the dough will seem slightly thick at first but then it will get glossy & more like a dough.
  • Scoop the dough with a 2 ounce scoop keeping them as round as possible & place them on a parchment lined sheet pan spaced 2" apart
  • Bake in the preheated oven for 15 minutes then using a tablespoon make an indent in the center of each one, return to the oven & bake for 3 more minutes
  • Cool while you prepare the custard by combining the sugar & cornstarch together then add to the plant milk in a small sauce pot over medium heat whisking constantly being the mixture to a boil
  • As soon as you see the first bubbles remove from the heat & continue whisking to a thick pudding consistency
  • Spoon the hot custard into each cookie indent allow to cool while you prepare the buttercream recipe
  • According to the instructions on that recipe post you will only prepare half recipe of the buttercream *and even this will be more than you need but the buttercream stores beautifully in the refrigerator for weeks or freezer for months
  • Once the custard is cooled & set pipe the buttercream on top of the custard on each cookie & then sprinkle a generous 1Tbs of toasted flaked coconut on top

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Because of the custard these Coconut Cream Cookies should be kept refrigerated & will stay fresh for up to 5 days wrapped loosely to prevent drying out. I have left the fully iced/finished cookies at room temperature during serving for up to 3 hours & they were completely fine
Tried this recipe?Let us know how it was!