How to make Coconut Custard - Tasty custard made with coconut milk and eggs

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Thin coconut milk (पतला कोकोनट मिल्क / नारियल का दूध), Thick coconut milk (गाढ़ा कोकोनट मिल्क/ नारियल का दूध)

Cuisine : American

Course : Desserts

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Coconut Custard Recipe Card

Coconut Custard

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 11-15 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Coconut Custard Recipe

  • Thin coconut milk 1 cup

  • Thick coconut milk 1 cup

  • Brown sugar 2/3 cup + for garnish

  • Eggs 5

  • Butter 3 tablespoons

  • Fresh coconut a few slice head


Step 1

Preheat an oven to 180°C/360°F. Heat thin coconut milk in a deep non stick pan.

Step 2

Add brown sugar and stir till it dissolves. Break eggs into a bowl and beat lightly.

Step 3

Reduce heat and add the eggs gradually to the coconut milk mixture.Take the pan off the heat and stir continuously.

Step 4

Put the pan back on heat and cook stirring continuously. Add thick coconut milk and mix well.

Step 5

Add butter and mix till the butter melts. Transfer the mixture into ramekin moulds.

Step 6

Arrange the ramekin moulds on a tray and pour water into the tray until it comes halfway up the sides of the moulds.

Step 7

Keep the tray in the preheated oven and bake for 40-45 minutes or till set.

Step 8

You can garnish with a little brown sugar or with sliced fresh coconut.

Step 9

Cool to room temperature and then chill in a refrigerator before serving.