Food Monday ~ Coconut Custard

Today I dip into the old recipe book that belonged to my sister.  The recipe that I have chosen is in her hand and near the back of the book so I think it might be quite recent.

Coconut Custard
Preheat the oven to 150°C

4 eggs
3 ozs light brown sugar
8 fluid ozs coconut milk
1 teaspoon vanilla essence

Fit the metal blade to a processor and add all the ingredients and process until smooth.  Transfer to individual Ramekin dishes and bake for 35-40 minutes.

*When mammy made baked custard she always stood it in a dish of water before setting it in the oven.

8 thoughts on “Food Monday ~ Coconut Custard

  1. Rhyelysgranny

    I went out to get milk yesterday and stood looking at a can of coconut milk wrecking my brains to remember why I wanted it it. I still can’t remember but I wish I’d lifted it to make this. Sound lovely.

  2. Grannymar Post author

    RG – I am off to buy coconut milk this morning… so guess what I will be having tonight.

  3. Nancy

    Der Granymar,

    If you cant reed ths its becase its hrd to typ thru the sling on my arm. I brke my arm faling out of my coconut aplm tre tying to git sum cocnut mlk to mkea this damned custerd..

    when tehy releesed me fom the houspitl I wnt to the stor and bouht cocnut cusstard alreedy mde.

    Y do u do this to me?

  4. Grannymar Post author

    Der Nancy,

    I am so sorry to hear about your fall. If you come over here I will kiss your poor sore arm better. Next time try using the broom handle to knock the coconuts out of the tree… BUT put your hard hat on first or you will end up being a coconut!

    Lán grá


  5. steph

    @ Nancy 😆

    Your ‘text speak’ is dead cool! Can you rap to it as well? 😉


    I didn’t know you could buy coconut milk. Is it expensive?

  6. George@CulinaryTravels

    I haven’t made this in years – I have memories of being forced to eat it as a child and I think that put me off eating it ever again. But it does sound good, so I really should try it again.

  7. Grannymar Post author

    George – I look forward to reading how you put your own individual touch to this recipe!


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