Coconut Custard
Elevate your dessert game with this luscious Coconut Custard, a creamy and indulgent treat perfect for any occasion. Made with rich coconut milk, velvety heavy cream, and just a hint of vanilla, this recipe strikes the perfect balance of tropical sweetness and delicate texture. The gentle baking process in a water bath ensures a silky smooth custard that melts in your mouth, while an optional topping of unsweetened shredded coconut adds a delightful crunch and extra flair. With only 10 minutes of prep time, this elegant dessert is surprisingly simple to make, yet sophisticated enough to impress dinner guests. Serve it chilled for the ultimate refreshing finish to your meal. Perfect as a gluten-free dessert, this Coconut Custard will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 240 ml Heavy cream
- 100 g Granulated sugar
- 4 pieces Large eggs
- 1 tsp Vanilla extract
- 1 pinch Salt
- 2 tbsp Unsweetened shredded coconut (optional, for topping)
Instructions
Preheat your oven to 325°F (163°C).
In a medium saucepan, combine the coconut milk, heavy cream, and half of the granulated sugar. Warm the mixture over medium heat, stirring occasionally, until the sugar has dissolved. Do not let it come to a boil.
In a separate large mixing bowl, whisk together the eggs, the remaining sugar, vanilla extract, and salt until well combined.
Slowly pour the warm coconut milk mixture into the egg mixture while whisking continuously. This helps temper the eggs and prevents them from curdling.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a smooth custard.
Divide the custard evenly among six ramekins or oven-safe dishes. Place the ramekins in a large baking dish.
Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath. This prevents the custard from overbaking.
Bake the custards in the preheated oven for 40-45 minutes, or until the edges are set and the center jiggles slightly when shaken.
Remove the ramekins from the water bath and let them cool at room temperature for about 15 minutes. Then refrigerate for at least 2 hours, or until completely chilled.
Optionally, sprinkle shredded coconut on top of the custards before serving for added texture and flavor.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 21.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
