Total Time
Prep 5 mins
Cook 50 mins

Takes you back to the islands! Light, easy and delicious.

Ingredients Nutrition


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


Most Helpful

There seemed to be a lot of potential with this recipe however it just didn't turn out the way I wanted it to. The flavor was good but the addition of the egg whites to the mix made it taste eggy and have a texture like a quiche not custard. I should have gone with my gut and only put in the yolks. The coconut on top would also imprive the texture. I will try again with this change and see how it goes.

Jasmine F. July 07, 2014

I am currently eating this heavenly dessert and had to rate it immediately. There are so many things I love about this custard 1. it's easy - just mix and bake. 2. it seems to be forgiving - I didn't have half and half so I used heavy cream and skim milk 3. it doesn't require a water bath. 4. it's delicious. Only one thing I would do differently next time - instead of putting coconut in it, just put the coconut on top to brown and get crunchy - I guess I prefer my coconut this way instead of soggy in the custard. Even so, I'm thoroughly enjoying this and my husband is too.

Crocheting Mama July 23, 2011

I loved the addition of the bananas! What a great dessert and one that I enjoyed all by myself with a generous scoop of Cool Whip on top. Yummie! Thanks!

KCHomeCook July 06, 2009

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