Best Baked Banana Coconut Custard Recipes

BANANA COCONUT CUSTARD

Banana Coconut Custard image

Make and share this Banana Coconut Custard recipe from Food.com.

Provided by KelBel

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup half-and-half
1 cup coconut milk
4 eggs, lightly beaten
1/2 cup sugar
1 cup coconut
1 cup banana, sliced
1/2 teaspoon vanilla
1 pinch salt

Steps:

Combine all ingredients together.
Butter a 1 1/2 quart souffle dish and pour in custard mixture.
Bake at 350 for 50 minutes.

Nutrition Facts : Calories 457.7, Fat 25.1, SaturatedFat 19.7, Cholesterol 138.9, Sodium 113.2, Carbohydrate 54, Fiber 3.1, Sugar 46.4, Protein 7.2

OLD-FASHIONED COCONUT CUSTARD

Old-fashioned Coconut Custard image

This recipe came from a friend who worked for a period at a well known regional restaurant in Qld known as Weis'. This makes one of the smoothest, creamiest baked custards that I've ever had the privilege of tasting. All those eggs can make it a bit 'eggy' you may be able to eliminate this with the addition of a little cream cheese as used in some flans. Otherwise, modify the recipe maybe use one less egg or use 4 whole eggs 1 yolk etc. I still love this custard...don't let that put you off trying it...plz. Cooking time is a suggestion only.

Provided by mb.read

Categories Dessert

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

3 cups milk
1/2 cup sugar
5 eggs
300 ml cream
400 g sweetened condensed milk
1 cup coconut

Steps:

Combine milk and sugar in pan, stir over heat until sugar is dissolved.
Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
Place baking dish with enough hot water to come half-way up the sides of the dish.
Bake in a moderate oven/180°C until set.

Nutrition Facts : Calories 792.4, Fat 47.2, SaturatedFat 30.8, Cholesterol 327.1, Sodium 270.4, Carbohydrate 76.5, Fiber 2.8, Sugar 65.2, Protein 19.9

COCONUT CUSTARD

Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.