Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Pumpkin Custard
10 minutes to assemble
40 minutes to bake
Total time: 50 minutes
40 minutes to bake
Total time: 50 minutes
6 – 2/3 cup servings
10 minutes to assemble
40 minutes to bake
Total time: 50 minutes
40 minutes to bake
Total time: 50 minutes
6 – 2/3 cup servings
A Taste of Thai Coconut Milk and canned pumpkin make a creamy, seasonal dessert.
Ingredients
- 1-13.5 oz can Coconut Milk
- 1 cup canned pure pumpkin (not pie mix)
- 3/4 cup sugar
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon coconut extract
- 1/4 teaspoon nutmeg Cinnamon sugar (for garnish)
Directions
- Preheat oven to 350°F.
- With a mixer or whisk, beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill each custard cup with 2/3 cup of pumpkin mixture and lightly sprinkle top with cinnamon sugar.
- Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish.
- Carefully place baking dish in oven and bake for 40 minutes, or until a knife inserted near the center of the custard comes out clean.
- For an extra fancy presentation sprinkle each 'cold' custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden. Watch the heating process carefully, as the sugars can turn from golden to burnt very quickly.
In This Recipe
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