COCONUT CUSTARD MOCHI - a nice twist on custard

Jo Anne Sugimoto


One of those desserts that show up everywhere here. It's easy and fairly fast, just the baking time is for 1 hour. It's sooooo delicious! No picture, sorry. Will post one when I can take a photo of it.

★★★★★ 2 votes
1 Hr


4 c
1/2 c
butter, room temperature
3 c
granulated sugar
3 tsp
baking powder
1 can(s)
coconut milk (12.oz.)
1 can(s)
evaporated milk (13 oz.)
2 tsp
vanilla extract


1Beat butter and sugar with electric mixer. Add eggs, one at a time and beat well.
2Add water to coconut milk to make 2 cups of liquid. Add water to evaporated milk to make 2 cups of liquid.
3Put the coconut milk, evaporated milk, mochiko, baking powder, and vanilla into the creamed mixture and mix well.
4Pour the batter into a greased and dusted 9 x 13 inch pan, glass is preferred. Bake at 350 degrees for 1 hour. If you are using glass, turn down the oven to 325 degrees.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy