Creamy Coconut Custard

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Creamy Coconut Custard

Custards are my favorite desserts.  In my family we always had some sort of custard and a chocolate dessert on Sundays.  Most of my siblings and cousins would go for the chocolate.  My Nana and  I would go for the custard. 





  • 4 large eggs, room temperature
  • 1 can coconut milk, full fat
  • 1/4 cup coconut sugar
  • 1 vanilla bean
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg


  1. Preheat oven to 350 degrees F. 

  2. In a medium mixing bowl whisk the eggs.

  3. In a medium saucepan over a low heat add in coconut milk and once warm whisk in the coconut sugar until dissolved.  Add in vanilla, cinnamon, nutmeg then eggs and start to whisk vigorously until combined very well.

  4. Take a roasting pan and place 6 ramekins or mugs in without touching each other.  Meanwhile boil hot water.

  5. Divide the custard mixture among the ramekins/mugs then place in the oven sliding out the shelf.

  6. Carefully pour the hot water into the roasting pan to fill the ramekins/mugs about 3/4 the way.

  7. Bake for about 25 minutes then remove from the water bath, chill in the refrigerator and enjoy!

    Cindy’s Tip!  How to cut a vanilla bean  - Take a sharp paring knife and place a vanilla bean pod on a cutting board.  Slice the pod lengthwise and open in the center.  Scrape the pod from one end to the other by sliding the knife inside the center and the vanilla will pile up on your knife.  Add to the custard!

Comments (1)

  • Deb


    21 November 2014 at 14:51 |
    Where is the coconut sugar?

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