Coconut Custard

This baked coconut custard takes an unusual approach: instead of eggs and dairy, shredded coconut gets steeped in hot water to make a homemade coconut milk, which then becomes the base of the entire custard. Cornstarch and flour handle the thickening, and shortening gives it richness. The result is a creamy, egg-free, dairy-free dessert with pure coconut flavor.

The 20-minute soak is where the magic starts. Hot water pulls the fat and flavor from the shredded coconut, and blending breaks it down further into a smooth coconut milk. Don’t skip the soak or rush it. Under-extracted coconut milk means a bland custard.

After everything gets blended together, it bakes in a glass dish for about an hour until set. The top develops a lightly golden skin while the inside stays silky smooth. Cool it completely on a wire rack before chilling in the fridge. This custard needs to be cold to reach the right firm, spoonable texture.

Pro Tips

• Use unsweetened shredded coconut for the best control over sweetness.
• Grease the dish well. The starchy custard can stick if the pan isn’t properly coated.
• A glass baking dish works best because it conducts heat gently and evenly.
• The custard will look slightly jiggly when it comes out of the oven. It firms up as it cools and chills.

Variations

• Toast the shredded coconut before soaking for a deeper, nuttier flavor.
• Add a pinch of nutmeg or cardamom for a warm spice note.
• Top with toasted coconut flakes and a drizzle of caramel sauce before serving.