Coconut Custard Recipe

Inspired by the recent sunshine I went out on a day of junk shop browsing and bought six of these lovely little ramekin dishes. I came home desperate to make immediate use of them so I whipped up this little dessert which is simple and quick to make – so enjoy the sunshine and a sweet taste of Thailand.

Baked Coconut Custards
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  1. 4 eggs
  2. 75g soft brown sugar
  3. 250 ml fresh coconut milk - you can use tinned but I don't approve!
  4. 1teaspoon coconut essence - you don't need this if the coconut is great but if not boost the taste by using this or rosewater to give a different twist
  1. Heat the oven to 150c
  2. Whisk the eggs and sugar
  3. Whisk in the coconut milk
  4. Pour into ramekins
  5. Place the ramekins in a roasting tray and fill halfway up the ramekins with boiling water
  6. Cook for 35 minutes until set then remove to cool
  1. I usually top these with grated coconut or desiccated even - to give a crunch, however they are fab with a sprinkling of icing sugar and topped with raspberries
Carole Mason



Carole Mason

Freelance food writer - Author of Mae's Ancient Thai Food

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Carole Mason

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