Coconut Custard Recipe

coconut custard on plate with scoop on spoon.

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4.84 from 6 votes

A crumbly coconut top and velvety smooth custard layer. This old-fashioned baked coconut custard is so simple to make.

Prep Time10

Cook Time40

Course: Dessert

Cuisine: American, Australian, British, New Zealand

Servings: servings

Calories: 683kcal

Author: Libby Hakim

Equipment

4 ramekins (or one medium casserole dish, about 1 litre capacity)
1 large baking dish (to use as a water bath during baking)

Ingredients

375 ml milk (1 ½ cups)
55 grams caster / superfine sugar (¼ cup)
165 ml thickened / heavy cream (⅔ cup)
2 eggs
395 grams tin condensed milk
50 grams desiccated coconut (unsweetened) (½ cup)

Instructions

Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Combine milk and sugar in a saucepan and stir over low heat until sugar dissolves.
Place eggs and cream in a mixing bowl and beat until combined.
Add the condensed milk and warm milk/sugar mixture to the mixing bowl and beat again until combined.
Pour mixture into ramekins or casserole dish. Sprinkle coconut evenly on top of the mixture.
Place ramekins or casserole dish into a larger baking dish and pour in enough hot water so that it comes halfway up the sides of the ramekins or dish.
Bake in a moderate oven for 40 minutes (or until the custard has set and has golden brown patches on top).

Notes

Storing:

Once cool, store your baked custard in the fridge for up to a few days.

Re-heating:

You can re-heat the custard by covering with foil and placing in a moderate oven for about 15-20 minutes or heating in the microwave for 30-60 seconds.

Freezing:

Not suitable.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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