Baked Coconut Custard

Saturday 5 November 2011



This has to be one of the easiest and simplest desserts out there. It looks like a pie . . . it cuts like a pie . . . but . . . is it a pie???



I don't know. There is no crust, so perhaps not! All I know for sure is this.



It is creamy and all milky schoolroom comfortingly delicious.



It goes together lickety split. Three minutes in a blender or food processor . . . and then into a butter pie dish.



Half an hour later and about 15 minutes cooling time and you are sinking your fork into something that is almost ethereal . . . angel like . . . soft and custardy . . . rich and coconuty.



The topping is crisp and coconuty delicious.



The insides as comforting as a mother's warm hug on a cold day.



A dollop of cream on top and you will be tempted to think you have died and gone to heaven. Ahhhh . . . bliss. (You will be tempted to want to leave it in the oven longer than the required time as the centre will seem . . . quite, quite wobbly, but don't worry. It is perfect when the outsides are set and the centre seems as wobbly as the custard on a trifle.)



*Baked Coconut Custard*
Serves 6 to 8, makes one 9 or 10 inch pie
Printable Recipe

You might be tempted to think this is a pie, but there's no crust. It is a mouth wateringly creamy custard, baked in a pie pan with a golden crisp coconut top. Delicious. Slice in wedges to serve with a spoonful of softly whipped cream and perhaps some sliced fruit. This has to be one of the easiest desserts going!

500ml of milk (2 cups)
2.2 ounces plain flour (1/2 cup)
1 tsp baking powder
1/4 tsp salt
4 large free range eggs
8.5 ounces sugar (1 1/4 cups)
1 1/2 tsp vanilla extract
3 ounces sweetened flaked coconut (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 or 10 inch pie dish well. Set aside.

Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or into a blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour this mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly. Remove from the oven and let cool, or serve warm. If cooling and serving later, chill in the refrigerator and warm a bit before serving.



Cooking in The Cottage today, Spicy Chicken Thighs.

4 comments

  1. Ghosh..Im salivating seeing this delightful, coconut-y custard!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  2. that looks really good! i love coconut. might it work with coconut milk in place of the milk, you think? just to keep to the coconut theme, and because I don't always have milk in the fridge ><

    ReplyDelete
  3. It might do Shu, let me know how it works out! I always have coconut milk in my larder as well as evaporated milk, which once diluted would also work very well.

    ReplyDelete
  4. This sounds and looks divine!

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!