Coconut Pumpkin Custard

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Executive Chef
Jun 3, 2004
Coconut Pumpkin Custard


1 (13½-ounce) can coconut milk
1 cup canned packed pumpkin (not pie mix)
3/4 cup sugar
4 large eggs
½ teaspoon salt
½ teaspoon coconut extract
1/4 teaspoon ground nutmeg
Cinnamon sugar (for garnish)


Preheat oven to 350 F.

With a mixer or whisk, beat coconut milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill six 1-cup custard cups with 2/3 cup of pumpkin mixture and lightly sprinkle top with cinnamon sugar.

Make a water bath by filling a 9x13-inch baking dish with 4 cups of hot water. Place each filled custard cup in baking dish.

Carefully place baking dish in oven and bake for 35 to 40 minutes, or until a knife inserted near the center of the custard comes out clean. Makes 6 servings.

Note: For an extra-fancy presentation, refrigerate custards until cold. Sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden. Watch the heating process carefully, as the sugars can turn from golden to burned very quickly.
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