Baked Coconut Custard Cups with Toasted Coconut
Creamy, lightly sweetened custards infused with coconut and lime, topped with toasted coconut flakes. This Tropical-inspired recipe, ready in about 60 minutes, layers Full-fat coconut milk, Egg yolks, Sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup Full-fat coconut milk
- 3 Egg yolks
- 1/2 cup Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1 tsp Lime zest
- 1/4 cup Unsweetened coconut flakes
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F. Whisk together 1 cup full-fat coconut milk, 3 egg yolks, 1/2 cup sugar, 2 tbsp cornstarch, 1 tsp vanilla extract, and 1 tsp lime zest until smooth.
- Step 2: Pour mixture into four 4-ounce ramekins, then place in a baking dish filled with 1 inch of hot water.
- Step 3: Bake for 35-40 minutes until set and edges are lightly golden.
- Step 4: Cool to room temperature, then sprinkle with 1/4 cup toasted coconut flakes before serving.
