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Coconut Custard

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
  • Total Time
    Prep: 20 min. + cooling Bake: 30 min.
  • Makes
    6 servings


  • 4 eggs
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 cups milk
  • 1 cup sweetened shredded coconut
  • Dash ground nutmeg
  • 5 teaspoons cornstarch
  • 1/3 cup cold water
  • 2 cups fresh or frozen raspberries, thawed
  • 2/3 cup sugar
  • 1/4 teaspoon salt


  • In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack.
  • In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts
1 each: 361 calories, 13g fat (8g saturated fat), 158mg cholesterol, 438mg sodium, 54g carbohydrate (46g sugars, 4g fiber), 9g protein.

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  • gailmcalister
    Jul 4, 2009

    I am interested in the cake in the picture not the recipe given.

  • lilgrannymac
    Jul 2, 2009

    the pic shows a cake not custard

  • louacacy
    Jun 11, 2009

    The picture of the custard doesn't match the ingredients.granny27