Baked Coconut Custard

A sweet custard delicious served with or without fruit or a biscuit.

To my knowledge, these little custards originated in South East Asia where coconut milk is widely used in sweet and savoury dishes. These custards have a delicate flavour, with the texture of an English baked custard (dairy). They are very simple of make and are a light dessert after your dinner, or they make a great snack.

Diets suitable for which Baked Coconut Custard is suitable:

Dairy Free, Fodmap, Gluten Free, Nut Free, Paleo and Vegetarian.


Preparation: 10 mins | Cooking: 40 mins | Serves: 4

4 eggs
100gm ( ½ cup) sugar
250ml (1 cup) coconut milk


PREHEAT oven to 150 C/330 F/Gas 2
GREASE 4 ramekin dishes.
WHISK 4 eggs with the sugar.
ADD the coconut milk (ensure the fat, which often separates in the can, is mix into the milk before adding to the egg mix.)
POUR the egg mix into the ramekins and place them in a pan and add boiling water approx ½ way up the side.
BAKE for 40 mins or until set (they wobble a bit like a jelly and will be firm to the touch)
CUT around the top edge of the dish to loosen and cool before turning out.


– elegant dessert with a garnish of mango (other fruit) or top with crystalised ginger.
– spread on buttered toast as they do in SE Asia for a snack.


– Coconut is included in Nut Free diets because it is not a ‘nut’ but a fruit.

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