Tropical Traditions - Recipe - Coconut Pumpkin Custard

Coconut Pumpkin Custard

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 8 minutes

Coconut oil
3 large eggs
1 (15 oz.) can pumpkin puree
14 oz coconut milk*
2 tablespoons honey (or to taste)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Toasted coconut, optional
Whipped cream, optional

Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Carole, Lakewood, CO

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Made it this morning - smells great, but is baking time correct or is there maybe an ingredient missing? I baked for 40 minutes at 350 and it was nowhere near done, so I put it in for an additional 10 minutes, but it's still very runny. I guess I'll keep baking it until it thickens up?

# Posted By Beth | 10/29/09 12:47 PM

When I made it I baked it for longer then 40 minutes also, but the knife came out clean after about ten minutes or so. Just keep baking until it's done. Each oven will vary but if you followed the recipe and used all the ingredients and 5 custard cups then you should be fine. :) Did you do the water bath? That's one thing that's very important as well.

# Posted By Sarah | 10/29/09 3:50 PM

Tried this today and it was delicious!!

# Posted By Sree | 10/31/09 4:34 PM

Can I use Pumpkin Pie Spice instead of all the others? If so, how much would you suggest? Thank you. Sounds delicious.

# Posted By robin dinsmore | 11/21/10 8:47 AM

Robin: Try 2-3 teaspoon of pumpkin pie spice.

# Posted By Sarah:) | 11/21/10 12:27 PM

This looks delicious! I love recipes with pumpkin in them and this is one I have to try!

# Posted By Angie | 10/27/11 5:14 PM

I made this with leftover butternut squash, halved the recipe and made 3 great little ramekins. Only 2 are being chilled tonight.

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