Honey Coconut Custard
Indulge in the creamy, tropical decadence of Honey Coconut Custard, a luscious dessert that combines the natural sweetness of honey with the silky richness of coconut milk. This recipe features a delicate custard base made with wholesome ingredients like eggs, vanilla extract, and a touch of salt, all expertly blended for a smooth, velvety texture. Gently baked in a water bath, the custard achieves a perfectly tender consistency with just the right amount of jiggle. The subtle floral notes of honey harmonize beautifully with the tropical essence of coconut, while an optional sprinkling of toasted shredded coconut adds a delightful crunch and visual appeal. Perfect for entertaining or as a make-ahead treat, this elegant dessert is both easy to prepare and utterly satisfying. Whether you're serving it chilled on a warm summer day or as a light conclusion to a hearty meal, Honey Coconut Custard is sure to impress! Keywords: honey coconut custard recipe, creamy tropical dessert, easy baked custard, coconut milk dessert.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 200 ml Whole milk
- 100 g Honey
- 4 Eggs
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 tbsp Shredded coconut (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and place a large baking dish or roasting pan inside.
In a medium saucepan, combine the coconut milk and whole milk. Warm the mixture over medium heat until it begins to steam, but do not let it boil.
Remove the pan from heat and stir in the honey until fully dissolved. Set the mixture aside to cool slightly.
In a mixing bowl, whisk together the eggs, vanilla extract, and salt until well blended.
Slowly pour the cooled milk mixture into the eggs while whisking continuously to prevent the eggs from curdling.
Strain the custard mixture through a fine mesh sieve into a large pouring jug to ensure a smooth texture.
Divide the custard evenly into 6 ramekins or small oven-safe dishes.
Carefully pour hot water into the roasting pan around the ramekins, ensuring the water reaches about halfway up their sides to create a water bath.
Place the pan in the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours or until chilled.
Before serving, garnish with shredded coconut if desired. Enjoy your Honey Coconut Custard!
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 122.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 400 mg | 31% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1087 mg | 23% | |
*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.
