Coconut Egg Custard Recipe

A while back, I made my first ever egg custard and fell in love. After all, I do have a lot of eggs around these parts. While I thought that the egg custard was a terrific, one of my readers suggested I add coconut, and well, that got my to thinking...and we all know what happens when I get to thinking! I get to doing!

I started to work on a new custard recipe that included coconut!!!

Now, I didn't just want to throw coconut into the custard because, while that might be good, I wanted to step it up a notch. So, I used coconut milk in place of milk! I also got rid of the crust because I enjoy a crustless custard. It's more of an old-fashioned version of the custard, and since I am an old-fashioned kind of gal, this was the perfect custard for me.

I fell in love in a new way. I hope you do, too.

This is a great, coconutty custard. And? It's easy! Now what could be better than a great tasting, easy custard?

The ingredients are simple--even with the coconut addition. 

I am starting here with 4 eggs, 1/2 cup of sugar, a teaspoon on vanilla and a pinch of salt.

Now whisk it...whisk it real good. And sing while you do it because it helps the eggs get extra whisky.  

Now add your coconut milk and almond milk. The can of coconut milk about 1 3/4 cups, so it seemed impractical to open another can of the stuff. So I supplemented with almond milk. You can, of course, use regular milk in place of the almond milk, but I don't do cows milk so I never have it in the house. 

Now some coconut flakes to make it extra coconutty! 

Mix it up. 

And pour it into a baking pan. Wanna know why I used a square one?????

...'Cause it was the only one that fit into this other one! 

And the bottom one has to have water in it to help the custard be all custardy. 

Now you get to pop this thing in the oven and be a whole step closer to wonderful egg custard! 

Aw heck! I totally spaced on the nutmeg! 
No worries, I hadn't even shut the oven yet, so I just gave it healthy sprinkle. 

Then I cooked that sucker. 

Heck to the yea! 
This is one bad custard-shut-yo-mouth!!!!! 
Actually, open it....and fill it with custard! 

Coconut Egg Custard

Time: Prep 5 min, bake 45 min. | Makes 1 Delish Custard | Difficult: Easy 

You Will Need

4 eggs
1/2 cup sugar 
1 teaspoon vanilla 
pinch of salt
1 can of coconut milk (1 3/4 cups)
1/4 cup almond milk
1/2 cup flaked coconut 
Nutmeg, to sprinkle 


Preheat oven to 325 degrees. 

In a mixing bowl combine eggs, sugar, salt and vanilla. Whisk it. Whisk it reaaaalllll good. 

Add coconut and almond milk. Whisk it again. Stir in coconut flakes. 

Pour into a baking dish. Sprinkle with nutmeg 

Carefully set the baking dish with the custard into a larger baking dish and add enough water to come up the sides halfway. 

Place carefully into the oven and bake on 325 for 45 minutes or until custard is set (and a knife comes out clean.) 

Enjoy hot or serve cold. It's great both ways!!!