5 from 1 vote
Coconut Milk Custard
Coconut Milk Custard
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Calories: 350 kcal
Author: Fawne Hansen
  • 1 16 oz. can┬ácoconut milk
  • 5 egg yolks
  • 2 Tbsp. honey
  • 1 Tbsp. vanilla bean paste
  • Strawberries
  • Ground nutmeg
  1. Pre heat the oven to 320F.
  2. In a large bowl whisk the eggs yolks until combined.
  3. Shake the coconut milk can well, and in another large bowl pour in half the coconut milk. Place a fine mesh sieve over the top.
  4. In a saucepan, heat the other half over the coconut milk over a medium heat until just beginning to steam, do not let it boil.
  5. Slowly, whilst whisking all the time, pour the warm coconut milk into the egg yolks in a thin steady stream.
  6. Once all the warm coconut milk has been poured in, whisk in the honey and vanilla bean paste. Pour this egg and coconut milk mixture into the other bowl of cold coconut milk through the sieve.
  7. Whisk to combine.
  8. Pour into 3 or 4 small ramekins.
  9. Place the ramekins into a casserole dish and pour in hot water in until it is halfway up the ramekins.
  10. Cover the dish with foil tightly and bake in the oven for 30 to 45 minutes until the custard is pulling away from the sides and set with a slight wobble to it still.

  11. Serve topped with strawberrries and ground nutmeg.