Dessert · Brunch · Asian ·

Tahitian Vanilla Tahitot with Coconut Custard

Name: Tahitian Vanilla Tahitot with Coconut Custard
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: All-purpose flour, 1 cup; Baking powder, 1/2 teaspoon; Baking soda, 1/2 teaspoon; Salt, Pinch; Unsalted butter, softened, 1/2 cup; Granulated sugar, 3/4 cup; Eggs, 2 large; Tahitian vanilla extract, 1 teaspoon; Whole milk, 1/2 cup; Coconut milk, 1 cup; Heavy cream, 1/2 cup; Granulated sugar, 1/3 cup; Egg yolks, 3; Cornstarch, 2 tablespoons; Coconut extract, 1 teaspoon; Small tapioca pearls, 1/4 cup; Water, 2 cups; Fresh mint leaves, For garnish; Toasted coconut flakes, For garnish

This delightful dessert layers soft Tahitian vanilla sponge with a creamy coconut custard, perfect for indulging in tropical vibes right at home.

4.4(337 reviews)

·By Ethan Brooks·January 8, 2026

Tahitian Vanilla Tahitot with Coconut Custard — Dessert served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tahitian Vanilla Sponge

For the Coconut Custard

For the Tapioca Pearls

For the Assembly

Nutrition

Per serving

Calories: 464 kcal
Protein: 5.75 g
Carbs: 48.38 g
Fat: 28 g
Fiber: 1 g

Whole recipe

Total

Calories: 3711 kcal
Protein: 46 g
Carbs: 387 g
Fat: 224 g
Fiber: 8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
All-purpose flour 1 cup	455	13	95	1	3
Baking powder 1/2 teaspoon	1	0	0	0	0
Baking soda 1/2 teaspoon	0	0	0	0	0
Salt Pinch	0	0	0	0	0
Unsalted butter, softened 1/2 cup	814	1	0	92	0
Granulated sugar 3/4 cup	600	0	150	0	0
Eggs 2 large	144	12	1	10	0
Tahitian vanilla extract 1 teaspoon	12	0	1	0	0
Whole milk 1/2 cup	74	4	6	4	0
Coconut milk 1 cup	552	5	13	57	5
Heavy cream 1/2 cup	410	3	3	44	0
Granulated sugar 1/3 cup	260	0	67	0	0
Egg yolks 3	159	8	2	14	0
Cornstarch 2 tablespoons	60	0	14	0	0
Coconut extract 1 teaspoon	12	0	1	0	0
Small tapioca pearls 1/4 cup	136	0	33	0	0
Water 2 cups	0	0	0	0	0
Fresh mint leaves For garnish	2	0	0	0	0
Toasted coconut flakes For garnish	20	0	1	2	0

These nutrition estimates are not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Tahitian Vanilla Sponge

1
Preheat & grease
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2
Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3
Cream & combine
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually mix in milk and dry ingredients.

Preparing the Coconut Custard

1
Heat dairy & sugar
In a saucepan, combine coconut milk, heavy cream, and sugar. Heat gently until sugar dissolves.
Tip: Be sure to stir the custard continuously to prevent curdling.
2
Incorporate yolks
In a separate bowl, whisk egg yolks and cornstarch. Gradually whisk in the heated milk mixture.
Tip: Chill the custard thoroughly for a denser texture before layering.
3
Thicken custard
Return mixture to saucepan and cook until it thickens. Stir in coconut extract and let cool.

How to Make Tahitian Vanilla Tahitot with Coconut Custard

Total time: 2 h 20 min · Yields 8 servings

1
Baking the Sponge
Pour batter into the prepared pan, smooth the top, and bake for 20–25 minutes, or until a toothpick comes out clean.
2
Boiling Tapioca Pearls
Boil water and add tapioca pearls. Cook until translucent, stirring occasionally, then drain.
3
Custard Cooling
Transfer the custard to a cool bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.