Coconut Custards Recipe

Indulge in these dreamy Coconut Custards – a light and refreshing dessert perfect for a warm evening. This recipe, adapted from a favorite magazine, delivers a taste of the tropics with minimal effort. Toasted coconut adds a delightful crunch, while creamy coconut milk and a hint of vanilla create a truly irresistible treat. Enjoy! (Prep time excludes 3-hour chilling time)

Prep Time 20 mins
Cook Time 20 mins
Calories 233.1 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Coconut Custards 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Custards

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How to Make Coconut Custards

  1. Preheat oven to 350°F (175°C).
  2. Spread 1 cup shredded coconut in a single layer on a baking sheet.
  3. Toast in the preheated oven for 8-10 minutes, or until lightly browned. Keep a close eye to prevent burning.
  4. Set aside 2 tablespoons of toasted coconut for garnish.
  5. In a small saucepan over medium heat, combine 1 cup milk and 1/2 cup granulated sugar. Stir frequently until the sugar dissolves completely and the mixture begins to bubble around the edges.
  6. Remove from heat and stir in the remaining toasted coconut (about ¾ cup).
  7. Cover the saucepan tightly and let the mixture stand for 15 minutes to infuse the flavors.
  8. In a large bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water.
  9. Let the gelatin soften for about 5 minutes.
  10. Strain the warm coconut mixture through a fine-mesh sieve into the gelatin mixture.
  11. Whisk vigorously until the gelatin is completely dissolved. Then, whisk in 1 cup heavy cream, a pinch of salt, and 1 teaspoon vanilla extract.
  12. Divide the custard mixture evenly among 4 ramekins.
  13. Refrigerate for at least 3 hours, or until the custards are set.
  14. Before serving, gently unmold the custards and sprinkle with the reserved toasted coconut.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

85g

Fat

43g

Carbs

7g