Coconut Caramel Custard

4.98 from 37 votes

An Asian twist to the caramel custard with coconut milk. A creamy and scrumptious dessert made with caramelized sugar, milk, eggs flavoured with nutmeg and vanilla extract and given a twist by adding in Coconut milk and Coconut cream.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Served AsDinner, Lunch
Recipe Taste Sweet
Servings 4


  • 250 ml Milk
  • 50 ml coconut milk thick
  • 25 ml Coconut cream
  • 2 Eggs
  • 60 gm Sugar
  • 5 ml Vanilla extract
  • 2 gm Nutmeg grated

For the Caramel

  • 1/4 cup Loaf sugar or granulated sugar
  • 1/4 cup Water

For the Garnish

  • 16 ml Coconut cream
  • 2 sprigs Fresh Mint leaves
  • 4 Cherries fresh /tinned / canned


  • Take a jelly mould, put little sugar / loaf sugar and little water , boil on a slow flame till (golden brown ) caramelization takes place. (Care must be taken that the sugar does not burn during the process of caramelization ).
  • Pour the caramel syrup into four 3-ounce / 90 ml ramekins. Tilt the molds to coat all of the surfaces with caramel.
  • Boil milk, add coconut milk and coconut cream. Keep aside and let it become lukewarm.
  • Take a bowl, dry it. Add eggs and sugar mix well , add the lukewarm milk , coconut milk, coconut cream and add a few drops of vanilla extract and mix well.
  • Strain through a strainer & pour it into the caramel-coated ramekins. Sprinkle nutmeg powder.
  • Cover the ramekins with butter paper / grease-proof paper. Steam gently for 50 minutes OR Bake in the oven at 325 F for 30 minutes in a water bath / bain-marie.
  • Higher temperature increases the risk of overcooking and curdling. The baking time varies depending on the size of the mould but usually ranges from 25-45 minutes.
  • Remove and cool it. Keep it in the refrigerator for 15-20 minutes. Demould / Unmould, free edges by running a hot knife around before inverting, be careful as the coconut caramel custard is very delicate and may break .
  • Serve chilled upside down
  • Can be served either warm or cold.
  • Suggestion: Serve Chilled .Pour a few drops of coconut cream , garnish with fresh mint leaves and a fresh or canned cherry.


  1. Caramelization takes place at 163 C ( 325 F to 350 F )
  2. Coconut Caramel custard is covered with a butter paper / grease proof paper, so that it does not burn.
  3. Do not allow the water to boil while the Coconut caramel custard is steaming or baking.
  4. Make sure that during steaming, the water does not dry.
  5. To verify if your custard is baked, insert the tip of a knife in the center of the caramel custard; if the blade comes out clean, the custard is ready.
  6. If removing the caramel custard with a hot knife is difficult, just moisten ur hands with water, press from the edges of custard very delicately and demould.
  7. It is best to store Coconut caramel custard while it is still in the mould. It will keep in this way for hours in the refrigerator. If demoulded it will keep safely for only 24 hours.

Please appreciate the author by voting!

4.98 from 37 votes

Recipe Nutrition

Calories: 237 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 6 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 1 g | Cholesterol: 8 mg | Sodium: 34 mg | Potassium: 147 mg | Fiber: 1 g | Sugar: 41 g | Vitamin A: 133 IU | Vitamin C: 1 mg | Calcium: 86 mg | Iron: 0.5 mg

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