Baked Cream of Coconut

Baked Cream of Coconut

19

"A friend told me once of this very easy to make dessert and I could not believe how easy it is to make and how good it tastes! Everybody loves it at home. It will taste even better the longer you leave it in the refrigerator!"

Ingredients

1 h 5 m {{adjustedServings}} servings 430 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
  3. Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.
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Reviews

19
  1. 21 Ratings

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This recipe is a must keep for coconut lovers and best of all is easy to make. It is creamy and sweet with the right hint of rum. The only comment I have is that the recipe calls for 'can shr...

This was a very interesting recipe. It seems to be a combination coconut cream pie/custard/flan. Because I prefer a creamy custard I substituted evaporated milk with 1/2 whipping cream, 1/2 vani...

Everyone who liked coconut, liked this recipe. Those who did not like coconut hated this recipe. The only thing I will change next time, is I will add less flaked coconut. I thought it took a...