Real Recipes From Real Home Cooks ®

creamy coconut custard

Recipe by
Amy Freeze
Avon Park, FL

I've always loved the taste of coconut, but not the texture. Likewise, I've always loved flan and egg custard. This was my attempt at combining the two ideas. In the end, it won the 2008 National Pie Championship Custard Category.

yield 8 serving(s)
prep time 10 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For creamy coconut custard

  • 2 c
    all purpose flour
  • 2/3 c
  • 1 tsp
  • 1/3 c
  • 4
    large eggs
  • 15 oz
    sweetened condensed milk
  • 8 1/2 oz
    cream of coconut
  • 1 c
  • 1 tsp
    coconut extract
  • 1 tsp
    vanilla extract
  • 1/3 c
    sweetened flake coconut

How To Make creamy coconut custard

  • 1
    For the crust: Sift together flour and salt. Cut in shortening. Stir in milk. Work on floured surface and roll to fit a 9 inch tin. Place in pie tin, trim and crimp edges. Blind bake at 325 degrees for 10 minutes.
  • 2
    In a medium size bowl, whisk together condensed milk and cream of coconut. Add milk and flavorings, whisk well.
  • 3
    In a small bowl, beat eggs. Add to milk mixture and mix well.
  • 4
    Pour into cooled pie crust. Bake at 300 degrees for 1 hour.
  • 5
    Increase oven temperature to 325 degrees and top pie with coconut flakes.
  • 6
    Bake an additional 15 minutes to toast coconut. Cool in refrigerator overnight. Serve chilled.

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