Joe L.: "This recipe is tasty but not at all a custard. It…" Read More
5Ingredients
540Calories
45Minutes

With just five simple ingredients, this recipe for Cocada, or Coconut Custard, is an easy dessert option. Combining the warm flavors of shredded coconut and cinnamon, this sweet and creamy custard has a light flavor making it a great way to end any meal. Baked until golden, this coconut custard has a crunchy layer of caramelized sugar that contrasts beautifully with the rest of the creamy custard. Serve as a dessert for the whole table or in individually portioned ramekins.

Ingredients

  • 260 grams shredded coconut
  • 500 milliliters milk
  • 100 grams sugar
  • 1 cinnamon stick
  • 4 egg yolks

Directions

  1. Preheat the oven to 170 degrees Celsius.
  2. In a heavy-bottomed pan, combine the coconut, milk, sugar, and cinnamon over medium heat.
  3. Stir continuously with a wooden spoon until it thickens.
  4. Place the egg yolks in a bowl. Have a whisk handy.
  5. Once the milk boils, add a drizzle of hot milk to the egg yolks. Beat vigorously. Repeat 3 times.
  6. Now add the egg yolks to the coconut mixture and continue to stir until it thickens some more.
  7. Place in the top rack of the oven and bake for 20 minutes until golden brown.
  8. Garnish to taste and serve warm.
Discover more recipes from La Cocina Mexicana de Pily

NutritionView more

540Calories
Sodium12%DV290mg
Fat40%DV26g
Protein22%DV11g
Carbs22%DV67g
Fiber28%DV7g

PER SERVING *

Calories540Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat20g100%
Trans Fat
Cholesterol220mg73%
Sodium290mg12%
Potassium540mg15%
Protein11g22%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate67g22%
Dietary Fiber7g28%
Sugars57g114%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Joe L. 6 May
This recipe is tasty but not at all a custard. It came out as just moist coconut. Most of the milk was absorbed by the coconut. Maybe the shredded coconut I used, even though purchased a week before, was too dry. I'll try it again but will use much more milk and egg yolks. Also, I used coconut sugar, which is less sweet than white sugar, and it was still too sweet for some.
Amanda S. 14 Jun 2015
I added powdered cinnamon and a little nutmeg. I love coconut and custard together with meringues. This was delicious.