White Chocolate Coconut Shortbread with Vanilla Custard

This White Chocolate Coconut Shortbread with Vanilla Custard combines two luscious components: a silky, white chocolate-infused vanilla custard and a tender coconut-tinged shortbread. The custard—thickened with cornstarch and enriched with white chocolate and butter—offers a delicate sweetness and a creamy texture. The shortbread base, made with both wheat and coconut flours, delivers a subtly nutty flavor and a satisfyingly crumbly bite. Baked until golden, these treats are perfect for afternoon tea, elegant dessert plates, or a comforting sweet snack.

Cooking Time

• Custard Preparation & Cooling: 20 minutes + 30 minutes chilling

• Dough Mixing & Resting: 15 minutes + 15 minutes chilling

• Baking Shortbreads: 15 minutes

• Total Active Time: ~60 minutes

• Total Elapsed Time: ~1 hour 30 minutes

Ingredients

For the Vanilla Custard:

• 40 g granulated sugar

• 5 g vanilla sugar (or 1 tsp vanilla extract)

• 20 g cornstarch

• 1 large egg yolk

• 300 ml whole milk

• 80 g white chocolate, chopped

• 30 g unsalted butter, cubed

For the Coconut Shortbread:

• 100 g unsalted butter, softened

• Pinch of salt

• 40 g granulated sugar

• 30 g milk

• 150 g all-purpose flour

• 40 g coconut flour

Step-by-Step Cooking Directions

1. Make the Vanilla Custard
Combine 40 g sugar, 5 g vanilla sugar, and 20 g cornstarch in a saucepan. Whisk in the egg yolk and gradually add 300 ml milk until smooth. Cook over medium heat, whisking constantly, until the mixture boils and thickens. Remove from heat and stir in 80 g white chocolate and 30 g butter until melted and fully incorporated. Transfer custard to a bowl, cover surface with plastic wrap to prevent skinning, and refrigerate until cool, about 30 minutes.

2. Prepare the Coconut Shortbread Dough
In a mixing bowl, cream together 100 g butter, a pinch of salt, and 40 g sugar until light and fluffy. Stir in 30 g milk. Fold in 150 g all-purpose flour and 40 g coconut flour until a soft dough forms. Avoid overmixing. Wrap dough in plastic and refrigerate 15 minutes to firm up.

3. Shape & Bake the Shortbreads
Preheat oven to 200 °C (390 °F). Roll dough out on a lightly floured surface to about 8 mm thickness. Cut into shapes or squares and place on a parchment-lined baking sheet. Bake 15 minutes or until edges are lightly golden. Transfer to a wire rack to cool completely.

4. Assemble the Dessert
Once both components are cool, spoon or pipe the chilled custard onto the shortbread bases. Optionally garnish with toasted coconut flakes, white chocolate shavings, or fresh berries. Serve immediately.

Nutritional Information

(Per serving; yields 12 pieces)

• Calories: 210 kcal

• Protein: 2 g

• Carbohydrates: 18 g

• Dietary Fiber: 1 g

• Sugars: 10 g

• Total Fat: 14 g

• Saturated Fat: 8 g

• Sodium: 45 mg

The Origins and Popularity of the Recipe

Shortbread traces back to 12th-century Scotland, evolving from twice-baked biscuits to rich, butter-laden cookies. Custards—thin eggs-and-milk mixtures thickened with starch—feature in European kitchens, from French crème pâtissière to British custard tarts. Combining shortbread with custard elevates the humble biscuit into a sophisticated indulgence, enjoyed at tea time and celebrated on baking blogs worldwide for its balance of texture and flavor.

Reasons Why You’ll Love the Recipe

• Dual Textures: Crisp, crumbly shortbread meets silky custard.

• White Chocolate Twist: Adds luxurious sweetness and smoothness.

• Coconut Flavor: A tropical note that brightens the palette.

• Make-Ahead Components: Both custard and shortbread can be prepared in advance.

• Visual Appeal: Perfect for garnishes—berries, mint, or chocolate curls.

Health Benefits

• Moderate Portion: At roughly 210 kcal each, they satisfy sweet cravings without overindulgence.

• Calcium & Protein: Egg yolk, milk, and white chocolate contribute bone-supporting calcium and protein.

• Gluten-Reduced Option: Coconut flour lowers total gluten content and adds fiber.

Serving Suggestions

• Pair with a cup of Earl Grey or herbal tea.

• Serve alongside fresh berries or fruit compote.

• Drizzle with a raspberry coulis for tart contrast.

• Offer on dessert platters with mini tarts and macarons.

Common Mistakes to Avoid

• Lumpy Custard: Whisk constantly while heating to prevent clumps.

• Overbaking Shortbread: Watch closely—edges should be barely golden to maintain tenderness.

• Warm Assembly: Ensure both custard and shortbread are cool to avoid melting or sogginess.

Pairing Recommendations

• Wine: A late-harvest Riesling balances sweetness.

• Beer: A light, fruity ale complements coconut notes.

• Non-Alc: Sparkling rosé or fruit-infused sparkling water refreshes the palate.

Cooking Tips

• Use high-quality white chocolate with at least 28 % cocoa butter.

• Sift cornstarch to eliminate lumps.

• Chill dough well—warm butter yields oily, misshapen cookies.

Similar Recipes to Try

• Classic Scottish Shortbread Fingers

• Coconut-Lime Bars with Key Lime Custard

• White Chocolate Raspberry Tartlets

• Vanilla Bean Panna Cotta with Coconut Biscotti

Variations to Try

• Chocolate Shortbread: Swap half the flour for cocoa powder.

• Fruit Swirl: Fold in berry preserves between custard and cookie.

• Nutty Crunch: Mix chopped pistachios into the dough.

• Spice It Up: Add ½ tsp cardamom or cinnamon to the custard.

Ingredient Spotlight

Coconut Flour: Absorbs moisture, intensifies coconut flavor, and contributes gluten-free fiber—use sparingly for best texture.

Conclusion

This White Chocolate Coconut Shortbread with Vanilla Custard marries classic techniques with modern flavors. Whether you’re hosting an afternoon tea or craving a special treat, its elegant layers and balanced sweetness deliver both comfort and sophistication. Enjoy making—and enjoying—this delightful fusion of biscuit and cream.

FAQ

1. Can I use regular sugar instead of vanilla sugar?
   Yes—substitute 5 g vanilla sugar with 1 tsp vanilla extract.

2. Is there a dairy-free version?
   Use plant-based milk, dairy-free white chocolate, and vegan butter.

3. How long does custard keep?
   Refrigerate up to 3 days; cover with plastic to prevent skin.

4. Can I freeze shortbread?
   Yes—freeze baked cookies in an airtight bag for up to 1 month; thaw before topping.

5. Why both flours?
   Coconut flour adds flavor and fiber; its high absorbency necessitates balance with wheat flour.

6. My custard is runny—what now?
   Return to heat, whisk, and cook 1–2 minutes more until thick.

7. Dough too dry?
   Add a splash more milk or melted butter until cohesive.

8. Can I make mini tartlets?
   Press dough into mini tart pans, bake, then fill with custard.

9. Why beat egg yolk separately?
   Ensures smooth integration into the thickening cornstarch mixture.

10. How to prevent cracks?
    Chill custard completely and fill shortbread gently to avoid splitting.