Baked Banana Coconut Custard

Total Time
Prep 15 mins
Cook 25 mins

Adapted from Martin Yan’s Asian Favorites

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Puree the bananas in a food processor.
  3. Then add the coconut milk, eggs and sugar into the food processor and pulse until well mixed.
  4. Pour the banana custard mixture out into a bowl and stir in the shredded coconut.
  5. Butter eight 1/2-cup ramekins.
  6. Pour the banana custard into the ramekins, about 3/4 way up.
  7. Place the ramekins in a baking pan and pour enough hot water into the pan, water should come halfway up the sides of the ramekins.
  8. Bake the custards until just set, about 20 minutes.
  9. Immediately remove the ramekins from the hot water bath and place them on a rack to cool.
  10. Just before serving, sprinkle the custards evenly with about 1 tablespoon of sugar.
  11. Turn the oven to broil.
  12. Place the custards back into the oven, at least 4 inches from heating element, until sugar caramelizes, about 2 minutes.
  13. Garnish with the chopped candied walnuts.


Most Helpful

Mine didn't set very well - I think it could use a higher egg-to-everything-else ratio. But the taste was great. I also wasn't a big fan of the texture of the shredded coconut mixed in - I used unsweetened, so I figure I can leave that out next time without changing the taste much. It was almost too sweet anyway, but I don't eat much sugar, so I think normal people would like it the way it is. =] I used coconut oil instead of butter to make it dairy-free. It's a recipe I'll keep playing around with, for sure. (Made for Bargain Basement tag game.)

mayness March 18, 2011

I did a half batch of this but used reconstituted coconut milk made from powder...possibly because of this my custard was quite watery so hence I'm not going to leave a rating. The taste of this was great but the consistency not so much...can't wait to try this again using canned coconut milk & see if that makes a difference.

**Mandy** April 08, 2010

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