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Ingredients Nutrition


  1. Heat oven to 325*F.
  2. Place 13x9 in. glass baking dish in shallow roasting pan.
  3. In large heavy sauce pan, combine cream, coconut milk, cream of coconut, and vanilla bean.
  4. Bring to a boil over medium heat; remove from heat Meanwhile, whisk 1/2 c.of sugar and egg yolks in large bowl until smooth.
  5. Slowly whisk in hot cream mixture.
  6. Strain through fine sieve into baking dish.
  7. Pour 1/2 water into roasting pan to create a water bath.
  8. Place roasting pan with baking dish into oven.
  9. Bake 25 to 35 minutes or until just barely set but still quivery.
  10. Do not overbake.
  11. Remove from water bath. Cool to room temperature.
  12. Refrigerate until cold.
  13. Meanwhile crack coconuts in half with hammer.Work over a towel.
  14. To break a coconut into equal halves tap the shell with the claw side of a hammer along an imaginary line going around the middle.
  15. After 10- 20 taps the shell should break in two.
  16. Reserve coconut water (milk) if desired.
  17. Just before serving, spoon custard into coconut halves.
  18. Smooth top of mixture with top of spoon.
  19. Sprinkle 1 tbs of remaining sugar in thin layer over filling in each coconut.
  20. With blowtorch, caramelize sugar.
  21. Serve in shallow bowls.

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