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


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

How to Make COCONUT CUSTARD MOCHI - a nice twist on custard


  1. Beat butter and sugar with electric mixer. Add eggs, one at a time and beat well.
  2. Add water to coconut milk to make 2 cups of liquid. Add water to evaporated milk to make 2 cups of liquid.
  3. Put the coconut milk, evaporated milk, mochiko, baking powder, and vanilla into the creamed mixture and mix well.
  4. Pour 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.

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About COCONUT CUSTARD MOCHI - a nice twist on custard

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

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