Baked Banana Coconut Custard Recipe

Name: Baked Banana Coconut Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ripe bananas, peeled and cut into 1-inch sections; 2 cups canned unsweetened coconut milk; 2 eggs; 1/2 cup sugar; 1/2 cup sweetened flaked coconut; 1 tablespoon butter, softened; TOPPING; sugar, as needed to finish; GARNISH; 1/4 cup candied walnuts, coarsely chopped (purchased)

Servings: persons

1
Preheat oven to 350u00b0F
2
Puree the bananas in a food processor.
3
Then add the coconut milk, eggs and sugar into the food processor and pulse until well mixed.
4
Pour the banana custard mixture out into a bowl and stir in the shredded coconut.
5
Butter eight 1/2-cup ramekins.
6
Pour the banana custard into the ramekins, about 3/4 way up.
7
Place the ramekins in a baking pan and pour enough hot water into the pan, water should come halfway up the sides of the ramekins.
8
Bake the custards until just set, about 20 minutes.
9
Immediately remove the ramekins from the hot water bath and place them on a rack to cool.
10
Just before serving, sprinkle the custards evenly with about 1 tablespoon of sugar.
11
Turn the oven to broil.
12
Place the custards back into the oven, at least 4 inches from heating element, until sugar caramelizes, about 2 minutes.
13
Garnish with the chopped candied walnuts.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 ripe bananas, peeled and cut into 1-inch sections, 2 cups canned unsweetened coconut milk, 2 eggs, 1/2 cup sugar, and more.

Yes, Baked Banana Coconut Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Banana Coconut Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions