Coconut Custard With Mango and Whipped Cream

READY IN: 35mins
Recipe by Normaone

Simple, easy and tropical. I think I need a vacation!

Top Review by ellie_

This is wonderful custard!!! I used 2 % milk and unsweetened coconut but made as directed, however I had to cook it a lot longer than specified. I also skipped the mango, as the mangoes in the store weren't up to par. My dh said that this was a lot better than our usual and can't wait to have it again -- it's also a lot easier to make than the traditional custard/puddings too! Thanks for sharing this keeper which we will be having again soon!

Ingredients Nutrition


  1. Preheat oven to 350^F.
  2. In a 13x9x2 in baking pan, place 6 3/4 cup custard cups.
  3. In a medium bowl, whisk the first 5 ingredients together.
  4. Add the coconut and mix well.
  5. Equally divide between the six custard cups.
  6. Pour hot water into baking pan to come half way up the sides of the custard cups.
  7. Bake about 30 minutes, or until custards are just set.
  8. Remove from pan and refrigerate at least 2 hours until cold.
  9. Can be made well in advance.
  10. For the Topping: Beat cream and powdered sugar in a medium bowl until stiff peaks form.
  11. Spoon or pipe onto custards and sprinkle with diced mango.

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