Best Coconut Custard Pudding Recipes

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SIMPLE BAKED COCONUT RICE CUSTARD PUDDING



Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories     Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

  • NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
  • Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
  • Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
  • Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
  • Remove from oven and cool on rack.
  • Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
  • SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
  • VARIATIONS:.
  • 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
  • 2. BASIC RICE PUDDING.
  • Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
  • 3.RICE AND RAISIN CUSTARD.
  • Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
  • 4. SUGAR FREE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
  • 5. FRUITED RICE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
  • THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
  • MAY GOD WATCH OVER YOU.

COCONUT CUSTARD PUDDING



Coconut Custard Pudding image

"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."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts :

THAI COCONUT PUDDING/ CUSTARD



Thai Coconut Pudding/ Custard image

Make and share this Thai Coconut Pudding/ Custard recipe from Food.com.

Provided by Girl from India

Categories     Dessert

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

2 eggs
1/2 tablespoon all-purpose flour
1/2 teaspoon vanilla essence or 1/2 teaspoon rose essence
1/4 cup fresh grated coconut (optional)
5 tablespoons brown sugar
1/2 cup coconut milk
mint leaf, for garnish
icing sugar, for garnish
fresh fruit, cut into chunks or slices to serve
butter, for greasing dish

Steps:

  • Grease one baking dish or 3 individual ramekins with butter.
  • Preheat oven to 260°C.
  • Beat eggs and sugar well till it thickens.
  • Add essence and coconut milk.
  • Beat again.
  • Mix in grated coconut.
  • I have to add here that I think you should use only fresh coconut for the best result.
  • Mix well.
  • Pour into baking dish.
  • Place dish in a baking tray filled halfway with hot water.
  • Bake for 35 mins or till the top is brown and a tester comes out clean.
  • Chill and serve overturned in a plate or in the ramekins.
  • Dusted with icing sugar.
  • Served with any fruit (mango is wonderful) and garnish with the mint.

Nutrition Facts : Calories 215.8, Fat 11.2, SaturatedFat 8.2, Cholesterol 124, Sodium 58.8, Carbohydrate 24.9, Sugar 22.5, Protein 5.1

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