Baked Banana Coconut Custard

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“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.

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