Baby Coconut Custard

Baby Coconut Custard


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This Thai dessert uses baby coconut flesh that is baked into a custard made of condensed and evaporated milk.


Serves: 1 

  • 4 eggs
  • 1 young coconut, meat only
  • 1 (400g) tin condensed milk
  • 2 (400ml) tins evaporated milk
  • 1/4 cup (60g) sugar
  • 1 pinch salt, to taste

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Whisk eggs well then add the coconut meat, condensed milk, evaporated milk, sugar and salt. Continue whisking until all ingredients are well blended.
  2. Pour into a round 3 litre glass baking dish. Place the dish in a large baking pan and fill with water up to halfway up the sides. Place carefully in the oven.
  3. Bake at 180 degrees C for 60 minutes.
  4. Insert a toothpick to test if is cooked. It should come out clean. Let cool before serving.

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