Coconut Pumpkin Custard Recipe

Indulge in this creamy, dreamy Coconut Pumpkin Custard! Adapted from a Taste of Thai recipe, this elegant dessert is surprisingly easy to make and bursting with delicious fall flavors. The rich pumpkin puree blends seamlessly with the fragrant coconut milk for a custard that's both comforting and sophisticated. Perfect for Thanksgiving, autumn gatherings, or a cozy night in!

Prep Time 15 mins
Cook Time 50 mins
Calories 323.4 kcal
Protein 12g
Rating 4.0 (1 Reviews)
Coconut Pumpkin Custard 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Pumpkin Custard

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How to Make Coconut Pumpkin Custard

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, coconut milk, eggs, sugar, and vanilla extract until smooth and well combined.
  3. Stir in the ground cinnamon and ground nutmeg.
  4. Pour the custard mixture into individual ramekins or a larger baking dish.
  5. Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a water bath for even cooking).
  6. Bake for 40-50 minutes, or until the custard is set and a knife inserted near the center comes out clean.
  7. Remove from the oven and let cool completely before refrigerating for at least 2 hours to allow the custard to fully set.
  8. Garnish with toasted coconut flakes, a sprinkle of cinnamon, or a dollop of whipped cream before serving.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

162g

Fat

57g

Carbs

14g

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