Three Milks Coconut Custard Recipe

Name: Three Milks Coconut Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buttermilk; 1/2 cup coconut milk; 1/2 cup milk; 1 cup water; 4 eggs; 1/4 cup white sugar; 1/4 cup brown sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/4 teaspoon coconut extract; 1 dash ground nutmeg

Servings: persons

1/2 cup buttermilk
1/2 cup coconut milk
1/2 cup milk
1 cup water
4 eggs
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon coconut extract
1 dash ground nutmeg

1
Preheat the oven to 350 degrees F (175 degrees C).
2
In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.
3
Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.
4
Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.

490

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 12 ingredients. The key ingredients include: 1/2 cup buttermilk, 1/2 cup coconut milk, 1/2 cup milk, 1 cup water, and more.

Yes, Three Milks 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!

Three Milks Coconut Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions