Coconut Custard

Tasty custard made with coconut milk and eggs This recipe is from FoodFood TV channel

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Coconut Custard
Main Ingredients Thin coconut milk, Thick coconut milk
Cuisine American
Course Desserts
Prep Time 11-15 minutes
Cook time 51-60 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Coconut Custard

  • 1 cup Thin coconut milk
  • 1 cup Thick coconut milk
  • 2/3 cup + for garnish Brown sugar
  • 5 Eggs
  • 3 tablespoons Butter
  • a few slice head Fresh coconut


  1. Preheat an oven to 180°C/360°F. Heat thin coconut milk in a deep non stick pan.
  2. Add brown sugar and stir till it dissolves. Break eggs into a bowl and beat lightly.
  3. Reduce heat and add the eggs gradually to the coconut milk mixture.Take the pan off the heat and stir continuously.
  4. Put the pan back on heat and cook stirring continuously. Add thick coconut milk and mix well.
  5. Add butter and mix till the butter melts. Transfer the mixture into ramekin moulds.
  6. Arrange the ramekin moulds on a tray and pour water into the tray until it comes halfway up the sides of the moulds.
  7. Keep the tray in the preheated oven and bake for 40-45 minutes or till set.
  8. You can garnish with a little brown sugar or with sliced fresh coconut.
  9. Cool to room temperature and then chill in a refrigerator before serving.

Nutrition Info

Calories 676
Carbohydrates 51
Protein 11
Fat 47