Go Back

Coconut Custard Creams

Delightfully soft cookies filled with velvety custard, topped with buttercream and toasted coconut, bringing a taste of paradise to your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1.5 cups All Purpose Flour
  • 1.25 teaspoons Baking Powder
  • 0.5 cups Unsweetened Coconut Flakes Quality coconut enhances flavor.
  • 0.25 teaspoons Salt
  • 0.5 cups Granulated Sugar
  • 3 tablespoons Vegan Butter Can substitute with coconut oil.
  • 3 tablespoons Vegetable Oil
  • 4 tablespoons Plant Milk
  • 1 teaspoon Vanilla Extract
For the Custard
  • 0.5 cups Plant Milk
  • 2.5 tablespoons Granulated Sugar
  • 1.5 tablespoons Cornstarch
  • 0.5 teaspoons Vanilla Extract
For the Topping
  • 0.5 recipe American Buttercream Whipped and ready for piping.
  • 0.5 cups Toasted Flaked Coconut

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine flour, coconut flakes, baking powder, salt, and sugar.
  3. Add melted vegan butter, vegetable oil, 4 tablespoons of plant milk, and vanilla extract. Stir until glossy.
  4. Scoop the dough onto a parchment-lined baking sheet.
Baking
  1. Bake for 15 minutes, creating an indent in each cookie just before finishing.
  2. Allow the cookies to cool on a wire rack.
Custard Preparation
  1. In a saucepan, whisk together sugar and cornstarch.
  2. Gradually add ½ cup of plant milk and place over medium heat, stirring until thickened.
  3. Spoon custard into the cooled cookie indents.
Finishing Touch
  1. Whip up the American buttercream and pipe it onto the cookies.
  2. Sprinkle with toasted flaked coconut.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies before adding custard and buttercream.