Baked Coconut and Rum Custard recipe

Stuck for something to serve after your Thai or Indian meal? This coconut custard could just be the ticket. It's thick, creamy, sweet and decadent - everything a custard should be!


  • 5 eggs
  • 1 400g tin condensed milk
  • 1 340g tin evaporated milk
  • 1 400g tin full fat coconut milk
  • 1 400g tin grated coconut in syrup, drained (optional, use dessicated coconut instead if you like)
  • 125ml dark rum
  • 1 tbsp. vanilla extract


  1. Preheat the oven to 150C.

  2. Beat the eggs in a large bowl, then beat in the condensed milk, evaporated milk and coconut milk. Continue to beat until smooth.

  3. Gently stir in the grated coconut, vanilla and rum. Pour into a greased baking dish.

  4. Bake for 1 hour, then turn the oven off and let the dish rest in the oven for 15 minutes.

Chill this custard before serving. If you're using dessicated coconut, you could toast it before stirring into the custard for extra flavour. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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