Tropical Coconut and Orange Custard with Chocolate Chips

Tropical Coconut and Orange Custard with Chocolate Chips
Tropical Coconut and Orange Custard with Chocolate Chips is a rich and aromatic dessert that combines the fresh flavor of coconut and orange with the deliciousness of chocolate. It is perfect for use as a filling for cakes, cream puffs or simply served in cups.

Ingredients:
For the custard:
500 ml of milk
4 egg yolks
150 g of sugar
50 g of flour
Zest of 1 orange
100 ml of coconut milk (or 50 g of grated coconut)
1 teaspoon of vanilla extract
1 pinch of salt
For the decoration:
Dark chocolate chips (about 50 g)
Method:
Prepare the custard:
In a saucepan, heat the milk together with the orange zest and coconut milk. Do not boil it, just heat it well to release the aromas.
In a bowl, beat the egg yolks with the sugar until the mixture is light and fluffy.
Add the sifted flour and a pinch of salt, stirring continuously.
When the milk is hot, slowly pour it onto the egg yolk mixture, stirring constantly to prevent the egg from curdling.
Put everything back in the saucepan and cook over low heat, stirring constantly, until the cream thickens.
Once ready, remove the cream from the heat, add the vanilla extract and mix well. Leave to cool.
Add the coconut and chocolate chips:
Once the custard has cooled, add the grated coconut (or coconut milk, if you prefer a more intense flavor) and mix gently.
Add the chocolate chips, stirring until evenly distributed.
Serve:
You can serve the tropical custard in cups or use it as a filling for cakes, tarts, cream puffs or any other dessert you prefer.
Variations:
You can add a little white rum for an extra touch of tropicality.
If you don’t have coconut milk, you can use a little cream instead of whole milk to make the cream even richer.
I hope you enjoy this recipe! It’s a perfect balance between freshness and sweetness, ideal for an exotic dessert.