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Baked Coconut Custard

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

  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 ><

  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.

  4. This sounds and looks divine!


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