Coconut Pumpkin Custard – a delicious recipe with coconut milk, pumpkin, sugar, eggs, salt, coconut extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350u00b0F.", "Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.", "Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.", "Lightly sprinkle top with cinnamon sugar.", "Make a water bath by filling a 9"" x 13"" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard.", "Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.", "Chill custard at least 2 hours or overnight.", "Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden."]
413
kcal
Calories
13
g
Fat
60
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 13 1/2 ounces coconut milk, 1 cup pumpkin (canned packed ), 3/4 cup sugar, 4 eggs, large, and more.
Yes, Coconut Pumpkin 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.
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