Baked Coconut Egg Custard

Mikekey *


Like a coconut custard pie without the crust. To make individual custards, see NOTE at end of directions.


☆☆☆☆☆ 0 votes

15 Min
50 Min


  • 3 large
  • 1/3 c
    granulated sugar
  • 1 pinch
  • 2 1/4 c
  • 1/4 tsp
    vanilla extract
  • 1/4 tsp
    coconut extract (or rum extract)
  • 1/4 tsp
    ground nutmeg
  • 1/2 c
    coconut, flaked

How to Make Baked Coconut Egg Custard


  1. Preheat oven to 350F. Boil 2-3 cups water. Place a 1 1/2 quart casserole in an oblong baking dish. Lightly coat the casserole with nonstick cooking spray.
  2. In a medium bowl, whisk eggs, sugar and salt until blended.
  3. In a medium saucepan, heat milk to just below simmering over medium heat.
  4. Gradually whisk milk into eggs and stir in extracts, nutmeg and coconut.
  5. Pour into the casserole. Pour boiling water into baking dish to about 1-inch depth.
  6. Bake 45-50 minutes, or until knife inserted into center comes out clean.
  7. Remove casserole to a wire rack and cool 1 hour.
  8. Serve with whipped topping, if desired. Refrigerate leftovers.
  9. NOTE: Can be made in 4 8-oz. custard cups. Bake only 30-35 minutes.

Printable Recipe Card

About Baked Coconut Egg Custard

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: American

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