Baked Coconut Custard
Baked Coconut Custard
Ingredients
- 4 large eggs
- 3 tablespoons unsalted butter, softened, plus more for greasing
- 800 grams sweetened condensed milk
- 1 1/2 cups shredded coconut, preferably larger flakes
Instructions
- 1
Preheat your oven to 350°F (180°C).
⏱️ 10 min•🌡️ 350
- 2
In a large glass mixing bowl, crack the 4 large eggs. Add the 3 tablespoons of softened unsalted butter.
⏱️ 2 min
- 3
Using a whisk, thoroughly beat the eggs and butter together until well incorporated. Small pieces of butter may remain at this stage.
⏱️ 3 min
- 4
Pour the 800 grams of sweetened condensed milk into the egg and butter mixture.
⏱️ 1 min
- 5
Continue whisking until the mixture becomes homogeneous and smooth.
⏱️ 3 min
- 6
Add the 1 1/2 cups of shredded coconut to the mixture. Stir the coconut into the batter until it is evenly distributed. The mixture should now have a thick, lumpy, creamy texture.
⏱️ 3 min
- 7
Grease an oval-shaped (or similar 8x8 inch equivalent) glass baking dish generously with butter.
⏱️ 1 min
- 8
Pour the entire coconut mixture into the greased baking dish, spreading it evenly with a spatula to ensure a uniform layer.
⏱️ 2 min
- 9
Bake in the preheated oven for about 35 minutes, or until the top is golden brown and appears slightly crispy. The custard should be set but still have a slight jiggle in the center.
⏱️ 35 min•🌡️ 350
- 10
After baking, remove the custard from the oven and allow it to cool completely at room temperature.
⏱️ 60 min
- 11
Once cooled, place the dessert in the refrigerator to chill for at least 1 hour before serving. This allows the custard to fully set and enhances its flavor.
⏱️ 60 min
- 12
Once chilled, cut into portions and serve. Enjoy the soft interior with a lightly crispy top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Coconut Custard
Ingredients
- 4 large eggs
- 3 tablespoons unsalted butter, softened, plus more for greasing
- 800 grams sweetened condensed milk
- 1 1/2 cups shredded coconut, preferably larger flakes
Instructions
- 1
Preheat your oven to 350°F (180°C).
⏱️ 10 min•🌡️ 350 - 2
In a large glass mixing bowl, crack the 4 large eggs. Add the 3 tablespoons of softened unsalted butter.
⏱️ 2 min - 3
Using a whisk, thoroughly beat the eggs and butter together until well incorporated. Small pieces of butter may remain at this stage.
⏱️ 3 min - 4
Pour the 800 grams of sweetened condensed milk into the egg and butter mixture.
⏱️ 1 min - 5
Continue whisking until the mixture becomes homogeneous and smooth.
⏱️ 3 min - 6
Add the 1 1/2 cups of shredded coconut to the mixture. Stir the coconut into the batter until it is evenly distributed. The mixture should now have a thick, lumpy, creamy texture.
⏱️ 3 min - 7
Grease an oval-shaped (or similar 8x8 inch equivalent) glass baking dish generously with butter.
⏱️ 1 min - 8
Pour the entire coconut mixture into the greased baking dish, spreading it evenly with a spatula to ensure a uniform layer.
⏱️ 2 min - 9
Bake in the preheated oven for about 35 minutes, or until the top is golden brown and appears slightly crispy. The custard should be set but still have a slight jiggle in the center.
⏱️ 35 min•🌡️ 350 - 10
After baking, remove the custard from the oven and allow it to cool completely at room temperature.
⏱️ 60 min - 11
Once cooled, place the dessert in the refrigerator to chill for at least 1 hour before serving. This allows the custard to fully set and enhances its flavor.
⏱️ 60 min - 12
Once chilled, cut into portions and serve. Enjoy the soft interior with a lightly crispy top.
⏱️ 1 min