Easy Coconut Custard Recipe (for Breakfast or Dessert)

Heather Dessinger

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easy coconut custard

Scrambled or fried isn’t the only way to enjoy eggs! This lightly sweetened baked custard is full of healthy fats and protein is surprisingly healthy (even for breakfast). Better yet, it’s as easy to make as a smoothie or pancakes, and clean-up only involves washing out a blender!

Creme Brulee for Breakfast?

Whether you brulee this baked custard or not, am I really suggesting a dessert for breakfast?

If a delicious grain and dairy free breakfast with plenty of healthy proteins and fats is what you desire, yes!

Just mix, bake, top with fruit, and enjoy.

My kids love making this recipe especially since they took the Kids Cook e-course, and it’s one dessert I’m ok with letting them have!

Is Baked Custard Healthy?

Eggs contains all 9 amino acids, making them a complete protein. They are also rich in vitamin D (if from pastured hens), selenium, some B vitamins, and certain key minerals.

A baked custard results when you add some milk (or coconut milk if dairy free) to eggs, along with a touch of maple syrup and vanilla. Bake in ramekins and eat warm, or chill in the fridge for a quick weeknight breakfast or snack.

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4.07 from 31 votes

Baked Coconut Custard Recipe

This baked custard makes use of milk and fresh eggs for part of a nutrient dense breakfast or a healthy dessert.
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 custards
Calories 152kcal
Author Heather Dessinger

Ingredients

Instructions

  • Preheat the oven to 325°F.
  • Lightly grease five 4 ounce ramekins with butter and set aside.
  • If using egg yolks only, separate the egg whites from the egg yolks. Save the whites for another recipe.
  • Place the egg yolks, or whole eggs if using, in a medium size bowl.
  • Beat well.
  • Add all the remaining ingredients and whisk to combine. 
  • Pour an equal amount into each ramekin.
  • Place the filled ramekins in a glass baking dish.
  • Pour enough water into the baking dish, outside the ramekins, to fill about halfway.
  • Carefully place the baking dish filled with ramekins and water into the preheated oven.
  • Bake 40 minutes or until a butter knife inserted in the center comes out clean. 
  • Remove from the oven and allow to cool slightly before enjoying warm or putting in the refrigerator to chill completely. 
  • Refrigerate leftovers. 

Notes

  • This recipe uses 4 ounce ramekins or canning jars. If using larger ramekins, increase the cook time slightly.
  • You can drizzle the finished custards with a little more maple syrup for additional sweetness, top with fresh berries, or sprinkle with sugar and caramelize with a torch for a creme brulee. 

Nutrition

Serving: 1(4 oz.) custard | Calories: 152kcal | Carbohydrates: 9.5g | Protein: 5.6g | Fat: 10.1g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 265mg | Sodium: 114mg | Potassium: 0mg | Fiber: 0g | Sugar: 8.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

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Have you ever made baked custard? Have any tips?

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating




78 thoughts on “Easy Coconut Custard Recipe (for Breakfast or Dessert)”

  1. Don’t feel bad — I would get attached to my chickens, too!

    This is an awesome recipe. I love custard and recipes without refined sugars. Not to mention, this is a great variation for those who can’t have dairy.

    Thanks so much!

    Reply
  2. Way to go, Loriel! The pictures are stunning and the recipe looks absolutely amazing. I’m getting 6 or so chickens in the spring and am looking forward to an abundance of eggs too!

    Reply
      • Sounds fabulous but maybe I’m missing something…it doesn’t have any coconut in it, besides the possibility of coconut milk? I was searching for something coconutty and I think this recipe will be a keeper, but I want to add some shredded coconut to it.

        Reply
  3. Looks yummy! Just wondering how many mls/fl ounces of coconut milk (we have different measurements and sized tins in Australia). Thanks!

    Reply
  4. Ohmy, looks awesome and so delicious! I love custards so much! If only it could be done without using an oven.. another thing in my “when-I-get-back-home” to-do list!:)

    Reply
  5. Does anyone have an idea if this would work with freshly made almond milk? I don’t like the additives they put in supermarket almond milk or the metal/BPA from the can.

    Reply
    • Making coconut milk with a high speed blender is really easy. I often make it and then make coconut flour with the pulp.

      Just 2 cups of shredded coconut to 3 cups of hot water or use the vitamix till it get hot.

      When done I milk it in a nut milk bag. Then dehydrate the pulp for 3 hours in the oven at 170 degrees. When that is done. Let it cool completely then blend in the blender till flour. Works out good for me.

      Reply
  6. My aunt makes regular custard (with whole eggs, milk, sugar and vanilla). And she makes it in a huge baking dish. She says no matter how much you make it still takes about an hour. So, for those of us who don’t have ramikens, can you make this in a big baking dish, too?

    Reply
  7. This sounds amazing. How many servings is this recipe? Also, would it work if baked in one large pan, not ramekins? Thank you

    Reply
  8. Looks like a nice recipe. How many ounces are in the can of coconut milk? Can almond milk be substituted?Thank you!

    Reply
  9. This looks great. I would like to know if you can use SoDelicious coconut milk as well as it is our staple for milk, thanks!

    Reply
  10. I like the idea of whole eggs for the added protein and the larger baking dish for convenience. Any reasons why not to go that route?
    Dr. Mike

    Reply
  11. I sort of combined this recipe with the bone marrow custard recipe I’ve made many times now. Basically this recipe plus a bit of bone marrow, and I subbed coconut cream for some of the coconut milk. So good! I have a little one just starting solids so I didn’t add any sweetener. I put maple syrup on top for the 4 year old and myself.

    Reply
  12. 3 questions:
    1) Does honey taste OK in this instead of maple?
    2) I’m trying to eat 3 egg yolks per day, but don’t want to consume a half a can of coconut milk along with it. So what would happen if I bumped up the yolks a lot — say 9-12?
    3) Can I convert it to pumpkin also, by adding in a can of pumpkin and pumpkin spices, in addition to the extra egg yolks (and yes, I did see your marrow recipe, too, but this would be a little different)?
    Thanks!

    Reply
    • Hi Susan, honey will work in place of maple syrup. Unfortunately I’m not sure how the other substitutions you asked about would work out since I haven’t tested them. If you do please let us know the results!

      Reply
  13. I’m on GAPS, can you swap honey for maple syrup? I LOVE custard and would love to try this now that I’m Full GAPS.

    Thanks!

    Reply
  14. Has anyone tried this with ramekins in the instant pot? I can find non-paleo instant pot custard, so just wondering if anyone has experimented yet 🙂

    Reply
  15. This looks really good. We’re paleo and I’m trying to find a replacement for good old boiled custard. You know, all in one pot, no baking necessary. Someone else asked but wasn’t answered: can I use whole eggs? I have no problem using the whites elsewhere, but I really want a protein-y custard.

    Reply
  16. 5 stars
    I just took these out of the oven. I omitted the sweetner too so people can just add it or eat without. Will be sprinkling some hemp hearts when I eat mine.

    I wanted to mention that I used 6 4oz canning jars and the recipe fit perfect.

    Many thanks!

    Reply
  17. 4 stars
    The recipe came out tasty, but a little bit plain and a little bit thinner than I’d like a custard to be. It’s a really good base for adding to, though. I’d probably add a tiny splash of coconut extract (maybe an 1/8th or 1/4tsp) and some cinnamon on top, sort of a trembleque-inspired custard. Would additional egg yolks possible thicken it a bit?

    Reply
  18. I am going to try this with cardamom and using whole eggs, I will let you know the results!
    BTW, I have read that honey should not be heated…….turns it “bad” …. google for more info. I suppose you could drizzle it on top after it is baked.

    Reply
  19. 5 stars
    I just have to share. I love synchronicity and believe completely in when your day is full of them, then you are living your life well. We’ve been the Wheatbelly program for 3 weeks with amazing results. Totally grain free. Anyway, I made our wheatbelly macaroons Friday and today after dinner I said to my wife, I have 6 egg yolks in the frig leftover from making the macaroons. I started thinking “custard” then “coconut”, went and googled coconut egg custard and BOOM!!!! There you were. I started reading the ingredients and got more excited with each thing I read! I had it all and it is all compliant with the program!!!! I hopped right up and whipped it together. It’s in the oven as I type this. I also added unsweetened grated coconut for a little texture. I will be following you for sure. Thanks so much!!

    Reply
  20. 5 stars
    I love this recipe! I made it in a pie crust and topped with a quick salmonberry & blueberry sauce. It’s like a light, naturally sweetened, and dairy-free cheesecake! I omitted a few tablespoons of the thin liquid from the bottom of the coconut milk can to keep it a little thicker, and baked for about 75 minutes. So good, I’m making it again right now!!!

    Reply
  21. 5 stars
    Hey there, thanks a million for a great recipe! I plan on making these tomorrow for friends who are grain free, egg white free, meat free, etc. This is the perfect recipe for them. Just wanted to know if there is a place on your site to calculate oz into cups in case I want to use your other recipes 🙂
    Thanks again! Will serve with baked apples 😀

    Reply
  22. Heather and/or Loriel,
    Do you have some ideas to share for all those left over egg whites? Macaroons are an option, but not ALL the time! Is there such a thing as an eggWHITE salad, perhaps?

    Reply
    • I used a recipe for baked egg custard that I’ve made before but decided to use SoDelicious Coconut Milk instead of regular. I baked it like I usually would, but it came out almost like it went in, very liquidy. Any suggestions?

      Reply
  23. I made this last night and it was awesome! I added a total of three tbsp of maple syrup and sprinkled cinnamon on top. I had to cook it a little longer than it called for. Will definitely make it again. Not too sweet.

    Reply
  24. 5 stars
    I made this recipe last night. Omg it is really damn good. Followed it to the instruction and it worked out perfectly. Mine needed about 1.5 hours in the oven though. I believe it is because I used carton coconut milk rather than tinned.

    Reply
  25. 5 stars
    Hi heather. I’m intrested in trying this recipe, but I would like to take it to another level. What do you think about adding dragon fruit, specifically red dragon fruit to the Custard?

    Reply
  26. 5 stars
    The color is not very pretty in mine but the flavor is delicious. It definitely is going to be one of my regulars!! Thank you for this recipe! I’ll think of a way to make the color prettier 🙂

    Reply
  27. So easy to make!!! Thank you! I was looking for something to use up a ton of egg yolks but something I could feel good about eating and serving my family. Thank you again so much!

    Reply