Baby Coconut Custard

    (5)
    1 hour 10 minutes

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


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    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    by
    20

    I did not have a fresh coconut so I used 2 cups of the packaged brand, I think next time I would use a little less, however this is a wonderful creamy coconut custard and it is going to be very hard to stay away from, I tried it right out of the oven. Great tasting, will be making it again.  -  17 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    15

    We made this over the holiday and it was a hit for my family... we made one with pie crust and one without we like it both but like the best with the crust... will be making this again...  -  12 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    11

    My 2 year old and I love to drink the coconut water which is so incredibly healthy. I was looking for something to make with the fresh coconut meat. If you aren't familiar with young coconuts search youtube for "how to open a young coconut." Not only is it interesting to watch but important to know how to open them correctly without injuring yourself or spilling the coconut water. I use a simple chef's knife to open them. Back to the recipe, I chopped the fresh coconut in the food processor to get the pieces uniform. Mine took longer to cook but I think it's because I didn't use hot water in the water bath which I will definitely do next time. This dish does not taste too eggy, too coconutty, or too sweet. It's a perfect balance of flavors. Very easy to make. I will make this dish often. Thank you for a great recipe!  -  30 Mar 2010  (Review from Allrecipes USA and Canada)