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Coconut Custard Pudding

"Here's an easy dessert that my whole family loves," says Wilma Lincoln from Grinnell, Iowa. "I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg."
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    10 servings

Ingredients

  • 6 large eggs
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 4-1/2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • Dash ground nutmeg

Directions

  • In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg.
  • Place cups in two 13x9-in. baking pans. Add 1 in. of hot water to the pans. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
  • Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.
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Reviews

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Average Rating:
  • Bill the Cook
    Feb 10, 2011

    I have not tried this recipe, but was disapointed to see that there was no cocoanut, but only cocoanut extract.