Coconut Custard Pudding Recipe

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"Here's an easy dessert that my whole family loves," says Wilma Lincoln from Grinnell, Iowa. "I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg."
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 10 servings


  • 6 eggs
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 4-1/2 cups milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • Dash ground nutmeg

Nutritional Facts

1 each: 165 calories, 7g fat (3g saturated fat), 142mg cholesterol, 121mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 7g protein.


  1. In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg.
  2. Place cups in two 13-in. x 9-in. baking pans. Add 1 in. of hot water to the pans. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
  3. Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator. Yield: 10 servings.
Originally published as Coconut Custard Pudding in Country Woman September/October 2003, p41

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Bill the Cook User ID: 5817454 128741
Reviewed Feb. 10, 2011

"I have not tried this recipe, but was disapointed to see that there was no cocoanut, but only cocoanut extract."

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