Easy Baked Coconut Custard

    Recipe Picture:Easy Baked Coconut Custard
    2

    Easy Baked Coconut Custard

    (21)
    1hour15min


    21 people made this

    This is an easy coconut custard with the majority of ingredients coming from tins. You may need to go to an Asian shop to find the grated coconut in syrup.

    Ingredients
    Serves: 12 

    • 5 eggs
    • 1 (400g) tin sweetened condensed milk
    • 375ml evaporated milk
    • 1 (400g) tin coconut cream
    • 1 (400g) tin grated coconut in syrup
    • 1 tablespoon vanilla essence
    • 1/2 cup (125ml) rum

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 150 degrees C.
    2. In a large bowl whisk eggs lightly. Beat in condensed milk, evaporated milk and coconut cream until smooth.
    3. Fold in grated coconut, vanilla and rum. Pour into a 20x30cm baking dish.
    4. Bake in preheated oven 1 hour until pick inserted in centre comes out clean. Turn oven off and let dish rest in oven 15 minutes.
    5. Remove from oven to cool completely. Chill before serving.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (19)

    by
    17

    This recipe is a must keep for coconut lovers and best of all is easy to make. It is creamy and sweet with the right hint of rum. The only comment I have is that the recipe calls for 'can shredded coconut'. I could not find that in any store around my house, so I used the shredded coconut that comes in a bag and that worked perfect.  -  22 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    14

    This was a very interesting recipe. It seems to be a combination coconut cream pie/custard/flan. Because I prefer a creamy custard I substituted evaporated milk with 1/2 whipping cream, 1/2 vanilla soy milk. I used coconut milk instead of cream of coconut and bagged coconut flakes because they don't sell canned coconut flakes in syrup here. I put the glass pan on a towl in a deep cookie sheet which I placed in the oven and filled with water for even heating. After an hour, the custard was pale and beautifully cooked, so I sprinkled some white sugar (1/4 cup) on the top and broiled it on high until the top was golden and crunchy. Then I cooled it and refrigerated it for 2 hours. Lovely creamy custard with a sweet crunchy top.  -  07 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    14

    Everyone who liked coconut, liked this recipe. Those who did not like coconut hated this recipe. The only thing I will change next time, is I will add less flaked coconut. I thought it took away from the texture. **For all those having a difficult time finding Cream of Coconut, look in the liquor isle with the Pina Colada mixes. That is where I found it  -  01 Sep 2003  (Review from Allrecipes USA and Canada)

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