Coconut Custard

Rich, creamy and bursting with coconut flavor, coconut custard is the perfect recipe for the coconut lovers in your life. The trick is to handle each ingredient properly when adding it to the mix to ensure the smoothest possible consistency. This coconut custard recipe is also enhanced with melba sauce, a deliciously sweet raspberry drizzle. Don’t worry—we won’t blame you if you can’t help but eat this custard for breakfast, lunch and dinner (it’s just that good).

Coconut Custard Ingredients

• Whole milk: Whole milk adds body and richness to this custard.
• Eggs: Eggs help to thicken the texture.
• Sugar: Keep in mind that you don’t want the eggs and sugar to sit together for longer than a couple minutes; otherwise, the mixture could get clumpy.
• Salt: Adding salt to custard doesn’t make it salty. It helps ensure the sweet flavor is well balanced.
• Sweetened shredded coconut: Toast the shredded coconut for a deliciously nutty flavor.
• Vanilla extract: Vanilla extract helps to enhance the overall flavor of coconut custard.
• Nutmeg: A classic custard topping, nutmeg adds a lovely warmth to this dessert.

Sauce:

• Cornstarch: Cornstarch helps to stabilize the sauce.
• Raspberries: This recipe calls for fresh or frozen raspberries, but you could also use raspberry jam here.
• Sugar: Sugar adds a necessary sweetness to this sauce.
• Coconut (optional): Sweetened shredded and toasted coconut as a topping is not a requirement, but we certainly recommend it.

Directions

Step 1: Heat the milk

Preheat the oven to 325°F. In a large saucepan, heat the milk until bubbles form around the sides of the pan, then remove the pan from the heat.

Step 2: Whisk the egg mixture

In a large bowl, whisk the eggs, sugar and salt until blended but not foamy. Slowly stir in the hot milk, then stir in the coconut and vanilla.

Editor’s Tip: Whisk often and vigorously to prevent clumps from forming.

Step 3: Prepare the custard cups

Place four 8-ounce custard cups or ramekins in a baking pan large enough to hold them without touching. Poor the egg mixture into the cups, then sprinkle with nutmeg.

Step 4: Bake the custard

Place the pan on the oven rack, then add very hot water to the pan to within 1/2 inch of the tops of the cups. Bake until a knife inserted near the center comes out clean, 30 to 40 minutes (centers will still be soft). Remove the cups from the water bath and immediately transfer them to a wire rack and let cool for 10 minutes. Refrigerate until cold.

Step 5: Make the melba sauce

In a saucepan, combine the cornstarch and water until smooth. Add the raspberries, sugar and salt. Bring to a boil, then cook and stir for two minutes or until thickened. Remove from the heat and strain if desired. Let cool.

Step 6: Garnish and serve

Spoon the melba sauce over the custard. If desired, garnish with additional raspberries and toasted coconut.

Coconut Custard Variations

• Add a different topping: Try adding cream cheese frosting as a topping for this coconut custard.
• Turn it into pie: This recipe is a great base for coconut custard pie.

How to Store Coconut Custard

Custard should be stored in the refrigerator, in an airtight container. It will stay good for up to three days when stored properly.

Can you make coconut custard ahead of time?

Yes, coconut custard (or any other custard, for that matter) is a great overnight dessert that you can make ahead. As long as it’s covered properly, it stores well in the refrigerator—this also gives it more time to chill. 

Coconut Custard Tips

Can you use coconut milk instead of regular milk to make coconut custard?

Absolutely. Just be sure to use full fat coconut milk in place of regular milk. (If you have leftover coconut milk, these  coconut milk recipes will help you use it up.)

Can you make coconut custard dairy-free?

Yes. Simply substitute whole milk with coconut milk for a dairy-free version of this coconut custard. (Note that, contrary to popular belief, eggs are not a dairy product.)

Should you serve coconut custard hot or cold?

The general rule of thumb is that custards should be served cold. However, if you prefer, you can let the custard warm up ever so slightly at room temperature for a few minutes before serving.