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Baked Coconut Custard recipe

Baked Coconut Custard recipe

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  • Dessert

This egg-custard is creamy, coconutty and dairy-free! It's simple to make and delicious. Enjoy as a dessert or a snack.

6 people made this

IngredientsServes: 5

  • 2 tablespoons dark brown soft sugar
  • 3 tablespoons caster sugar
  • 4 egg yolks
  • 4 tablespoons desiccated coconut, divided
  • 1 (400ml) tin coconut milk

MethodPrep:10min ›Cook:50min ›Ready in:1hr

  1. Preheat oven to 150 C / Gas 2.
  2. Mix egg yolks with sugar and 2 tablespoons of desiccated coconut.
  3. Heat the coconut milk in a saucepan over medium heat, then pour into the egg mixture.
  4. Mix until smooth, then pour into individual ramekins. Bake in preheated oven for 45 minutes.
  5. Let cool, then sprinkle with dark brown soft sugar and remaining coconut. Grill until sugar is caramelised.

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The Church Ladies' Divine Desserts and Coconut Custard Pie Recipe

Today&aposs Community Cookbook: The Church Ladies&apos Divine Desserts, Heavenly Recipes and Sweet Recollections (Copyright 2001 by Ellen Rolfes Books, Inc., and Brenda Rhodes Miller Printed by G. P. Putnam&aposs Sons, New York, NY)

The desserts in this ethereal collection are indeed divine. Compiled by Brenda Rhodes Miller from culinary-gifted church ladies across the country, the cookbook features a Southern roll call of down-home favorites with delicious twists, including this decadent Coconut Custard Pie from the author&aposs mother, who was a member of Toulminville-Warren UMC in Mobile, Alabama. The rich French custard, baked in a graham cracker crust that softens to a seductive cake-like texture, is (dare we say!) the best we&aposve ever tasted. Mrs. Miller&aposs fresh Raspberry Chiffon Pie also won rave reviews in our Test Kitchen. Not to be missed: the Spicy Devil&aposs Food Cake wrapped in swirls of caramel frosting and the golden-crusted Sweet Potato Cobbler. Vintage photos and beautifully written vignettes add the perfect lagniappe.

Don&apost forget to send us a photo of your favorite community cookbook for a chance to win a collection of vintage cookbooks!

Preheat oven to 350°. Stir together 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 12 minutes. Cool completely on a wire rack.

Increase oven temp to 425°. Whisk together 3 large eggs, well beaten 2 cups whipping cream 3/4 cup sweetened flaked coconut 1/2 cup sugar and 1 tsp. vanilla extract pour into crust. Bake at 425° for 15 minutes. Reduce oven temp to 325°. Shield edges with foil bake 20 minutes or until set. Cool completely.


PREHEAT oven to 350°F. Cut off top of pumpkin with sharp knife, reserving top. Clean out the inside of the pumpkin with large spoon, removing all seeds and stringy bits. Place pumpkin in baking pan with pumpkin top beside it.

BRING coconut milk, milk and cream to simmer in small saucepan on medium heat. Beat eggs, egg yolks and sugar in large bowl with electric mixer until fine yellow ribbons form. Stir in allspice, cardamom and salt. Gradually add coconut milk mixture, ginger and cranberries, stirring constantly. Pour custard into pumpkin shell. Add one inch of warm water to baking pan.

BAKE 1 1/2 hours, checking custard periodically after 1 hour. Custard is done when knife inserted in center comes out clean.

SERVE warm, scooping custard out along with bits of pumpkin. It also makes an appealing cold presentation. Allow pumpkin to cool completely. Refrigerate until ready to serve. Slice into wedges to serve.

  • 750 ml milk
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 4 egg
  • 1 teaspoon vanilla extract
  • 1 dash salt
  • 2 dashes grated nutmeg

How to make Baked Custard

Step 1

Preheat oven at 300 degree Fahrenheit (150 degree Celsius), and combine all the ingredients except the nutmeg in a mixing bowl and stir with a whisk just until combined.

Step 2

Vigorous or prolonged mixing will cause air bubbles to form in the custard.

Step 3

Pour the mixture into a baking dish or individual custard cups and top each with a grating of fresh nutmeg.

Step 4

Bake the custard mixture for about one hour in the pre-heated oven, until a knife inserted in the centre comes our clean.

1/2 cup sugar
6 egg yolks, beaten
1 1/2 cup milk
1/2 cup whipping cream
2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg

Preheat the oven to 325 degrees F.

Combine the sugar and egg yolks in a mixing bowl and whisk to combine. While whisking, add the milk, whipping cream, and vanilla. Mix until combined.

Pour the custard mixture into 6-ounce custard cups or ramekins and sprinkle each with nutmeg. Set the custard cups in a 13x9 baking dish. Carefully pour hot water into the baking dish to fill it 1-inch deep, taking care not to splash any water into the custard.

Place the baking dish in the oven and bake at 325 degrees F for 50-60 minutes or until the custard is set and a knife inserted in the middle of one comes out clean.

Carefully remove the pan from the oven and remove the custard cups from the hot water. Dry off the cups before serving. Serve warm.

Vintage Coconut Custard Pie

Coconut custard pie is a classic egg custard pie with sweetened flaked coconut, it was ever so popular back in the day and I have a slew of family members that love it! When I was first married I was able to buy decent tasting ones from bakeries and some local stores but that was years ago.

Then as time went by they became harder and harder to find because the new and more trendy coconut cream pie, piled high with whipped cream moved in and took it’s place, so I had to start making it myself.

My mother-in-law use to make this pie all the time and mostly without a crust because it was easier for her to just butter a glass pan and pour everything in, she had seven kids to feed. Making it with or without the crust is your decision but if it’s up to me the crust is the way to go.

Regarding the crust I really think you should blind bake it for a few minutes, I’ve made it many times without doing that and my pie eaters could care less and loved it anyway but for me I like the bottom to be golden brown and not beige looking, so in my opinion blind baking it is.

This pie is a simple dessert made with basic ingredients, nothing fancy going on but it’s always a request by my family.

Since Thanksgiving is around the corner you’re probably thinking about which pies you’ll be serving, in my house I know at least two of them will be coconut custard pie.

This is not the kind of pie you want to make ahead, freeze and defrost it would ruin the whole integrity of the pie. This pie is best when baked the day before letting it cool and then refrigerating it, you never want to serve it warm because the custard needs to set up as it cools.

I could never make just one pie because it disappears way too fast!

Pour yourself a cup of coffee and enjoy a slice of this vintage coconut custard pie!

Follow me on Instagram to see what else I’m cooking up during the week.

Baked Coconut Custard

This was one of Grandma’s holiday pies. we loved it! This pie was so scrumpdiliicious, and was a hit.

BEST coconut pie EVER!! My daughter and I both love coconut cream pie…Yes, you read that title right. Best EVER. And, I do mean ever! This coconut pie has stood the test of time, & has been passed down 2 generations. It originally came from my great grandmother, and calls for just a handful of basic items.

The simple ingredients come together to make a sensual creamy coconut experience.


2.2 ounces plain flour (1/2 cup)

8.5 ounces sugar (1 1/4 cups)

3 ounces sweetened flaked coconut (1 cup)


1.Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 or 10 inch pie dish well. Set aside.

2.Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or into a blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour this mixture into the buttered pie dish.

3.Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly. Remove from the oven and let cool, or serve warm. If cooling and serving later, chill in the refrigerator and warm a bit before serving.

Old Fashioned Baked Custard

I had a taste for some old fashioned baked custard the other day. Whether it was the freezing weather prompting the simple warmth of the hot custard itself, or because I hadn't been eating enough eggs lately, the craving was very specific. I wanted this delicious, heart warming custard.

Course, I really don't need a strong craving for me to enjoy custard - either straight from the oven like this, in the old fashioned simplicity of a custard pie, or in the form of the creamy homemade custard in my banana pudding - I have always adored this pure mix of egg, milk and sugar.

My favorite way is simple, unadorned and piping hot from the oven, but this time I decided to make it with some toasted coconut. It was excellent, but if you don't like coconut, it'd be equally wonderful even without it.

A slow gentle heat is best here for cooking the custard, so use a nice water bath to bake them in, or a Bain-Marie (bahn-mah-REE) if you wanna get all fancy. That simply means cooking one container, the ramekins, in a larger container, the baking dish, surrounded by hot water.

Egg proteins can be rather sensitive, so a slow gentle heat provided by the cushion of hot water will keep them nice and smooth and will help prevent curdling.

Old Fashioned Baked Custard with Coconut


  • 2-1/2 cups very hot, whole milk
  • 1/3 cup sweetened coconut, toasted and divided, optional
  • 4 large eggs
  • 1/2 cup granulated sugar
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  • Whole nutmeg


  1. Preheat oven to 325 degrees F.
  2. Butter six small ramekins set aside. Heat up enough water to fill a 13 x 9 inch glass baking dish halfway. Heat milk to near boiling in the microwave or on the stovetop set aside. Toast the coconut in a skillet set aside to cool. Reserve one tablespoon of the coconut for garnish.
  3. Whisk the eggs beat in the sugar a little at a time. Add the salt and slowly beat in the hot milk, a little at a time, so as not to scramble the eggs. Add the vanilla and all but one tablespoon of coconut.
  4. Pour evenly into six small ramekins. Sprinkle tops of each ramekin with a fresh grating of nutmeg. Set the ramekins in the baking dish, and slowly pour the hot water around them, up to just under the rims, taking care not to allow the water to come up over the tops.
  5. Bake about 45 minutes or until knife inserted comes out clean.
  6. Remove from the oven slowly to avoid splashing water into the ramekins and using an oven mitt, carefully remove each ramekin from the water. Sprinkle the reserved coconut over the top of each custard as a garnish. Let cool can be served warm or cold.
  7. Makes 4 to 6, depending on the size ramekins used.


Omit coconut for a basic egg custard.

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Coconut Baked Bananas with Rum Custard Sauce

For sauce, combine egg milk, ( half and half or light cream) and sugar in a heavy small saucepan. Cook and stir over medium heat about 6 minutes or till mixture coats a metal spoon. Remove from heat. Stir in rum. Immediately cool by placing the saucepan in a sink of ice water for 2 minutes, stirring constantly. Pour sauce into a bowl. Cover surface with plastic wrap. Chill at least 1 hour or till serving time.

Step 2

Meanwhile, melt butter in a small saucepan. Stir in brown sugar. Cut bananas in half crosswise, the lengthwise. Arrange, cut side down, in a 2-quart rectangular baking dish. Brush entire surfaces of bananas with lemon juice sprinkle with coconut. Drizzle with brown sugar mixture.

Step 3

Bake, uncovered in a 450°F oven for 10 minutes or till bananas are barely tender and coconut is light golden. To serve, spoon warm bananas into serving dishes. Ladle sauce over bananas.

How to Make Quindim (Brazilian Baked Coconut Egg Custard)

  1. Preheat oven to 350 °F (180 °F). Grease with butter (or butter-flavor cooking spray) a 12 standard muffin tin or a 6-inch (15 cm) ring mold pan, and sprinkled with sugar (both bottom and sides). Reserve.
  2. Pass the yolks through a sieve to remove their skin. Then, in a large bowl, whisk together the egg yolks, both coconut milk and flakes, sugar, and also the liqueur/extract if desired until mixture is homogeneous. PHOTO 1 Pour into the prepared pan, about ¾ full. PHOTO 2
  3. Bake for 25-30 minutes (muffin tin) or 50-60 minutes (medium ring mold pan for quindão) in a bain-marie, or until top is set and a toothpick inserted into the center comes out clean. For the bain-marie, place the pan in a larger pan with boiling water. Make sure water comes halfway up the side of the quindim pan. PHOTO 3
  4. Remove from the oven and let the pan cool down a bit on a rack, about 5 minutes. Place a baking sheet (for quindins) or a platter (for quindão) over the tin or the ring pan and invert the warm custard onto it (It is crucial not to unmold the custard hot (because it will break) or cold (because it will not leave the pan easily). If needed, run a small knife gently around the edges to help unmold the custard. The coconut “crust” will be on the bottom of the dessert once inverted onto a plate. PHOTO 4
  5. Let cool down completely and chill in the fridge. Serve chilled by itself or garnished with fresh mint leaves or a dash of grated coconut!


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