Coconut Custards
Indulge in the creamy, tropical decadence of Coconut Custards, a luxurious dessert that combines the silky richness of coconut milk with the velvety smoothness of a classic custard. Perfectly balanced with a hint of vanilla and a pinch of salt, this dessert is gently baked in a water bath to ensure the ideal texture—soft, luscious, and utterly irresistible. Topped with optional toasted shredded coconut for added crunch and nutty aroma, these individual custards are the perfect make-ahead treat for dinner parties or a cozy night in. With just 15 minutes of prep time and simple pantry ingredients, this recipe is a delightful way to elevate your dessert game while celebrating the exotic flavors of coconut.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 120 ml Heavy cream
- 100 g Granulated sugar
- 3 large Eggs
- 2 Egg yolks
- 1 tsp Vanilla extract
- 1 pinch Salt
- 2 tbsp Unsweetened shredded coconut (optional for garnish)
- 1000 ml Boiling water (for water bath)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk the eggs, egg yolks, vanilla extract, and salt until smooth and combined.
Gradually, while whisking continuously, pour the slightly cooled coconut milk mixture into the egg mixture. This helps temper the eggs and prevents curdling. Strain the mixture through a fine-mesh sieve to remove any lumps, then set it aside.
Place six 4-ounce ramekins in a large baking dish or roasting pan. Evenly divide the custard mixture between the ramekins.
Carefully pour boiling water into the baking dish or roasting pan, around the ramekins, until the water reaches about halfway up their sides. This water bath ensures gentle, even cooking.
Cover the baking dish loosely with aluminum foil to prevent a skin from forming on the custards.
Bake in the preheated oven for about 35-40 minutes, or until the custards are set around the edges but still slightly wobbly in the center when gently shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours to chill completely and set.
Optional: Before serving, toast the shredded coconut in a dry skillet over medium heat until golden and fragrant. Sprinkle on top of the custards for added texture and flavor.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 21.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 114 mg | 2% | |
*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.
