How to make Coconut Custard - Tasty custard made with coconut milk and eggs

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Thin coconut milk (पतला कोकोनट मिल्क / नारियल का दूध), Thick coconut milk (गाढ़ा कोकोनट मिल्क/ नारियल का दूध)

Cuisine : American

Course : Desserts

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Coconut Custard Recipe Card

Coconut Custard

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

You can also find more Desserts recipes like Choco Cups, Sponge Cake, Eggless Pineapple Mousse, Orange Pannacotta.

Prep Time : 11-15 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Coconut Custard Recipe

  • Thin coconut milk 1 cup

  • Thick coconut milk 1 cup

  • Brown sugar 2/3 cup + for garnish

  • Eggs 5

  • Butter 3 tablespoons

  • Fresh coconut a few slice head


Step 1

Preheat an oven to 180°C/360°F. Heat thin coconut milk in a deep non stick pan.

Step 2

Add brown sugar and stir till it dissolves. Break eggs into a bowl and beat lightly.

Step 3

Reduce heat and add the eggs gradually to the coconut milk mixture.Take the pan off the heat and stir continuously.

Step 4

Put the pan back on heat and cook stirring continuously. Add thick coconut milk and mix well.

Step 5

Add butter and mix till the butter melts. Transfer the mixture into ramekin moulds.

Step 6

Arrange the ramekin moulds on a tray and pour water into the tray until it comes halfway up the sides of the moulds.

Step 7

Keep the tray in the preheated oven and bake for 40-45 minutes or till set.

Step 8

You can garnish with a little brown sugar or with sliced fresh coconut.

Step 9

Cool to room temperature and then chill in a refrigerator before serving.