Baked Coconut Cup Custard

  • Yield: 8 servings


8tablespoons grated fresh coconut
4-- eggs
4cups milk
1/2teaspoon vanilla
pinch salt
1cup sugar
1cup whipped cream


  1. Preheat oven to 325F.
  2. Place 1 tablespoon coconut in bottoms of 8 custard cups.  Beat remaining ingredients.  Pour over coconut.  Set cups in pan of warm water.  Bake 45 to 60 minutes, until knife inserted in center comes out clean.  Coconut rises to top and forms a crust.  Top with whipped cream.

Recipe reprinted with permission from the South’s Legendary Frances Virginia Tea Room Cookbook (copyright 1981, Mildred Huff Coleman).