Baked Cream of Coconut

Baked Cream of Coconut

19 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Tanya Perez
Recipe by  Tanya Perez

“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!”

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Adjust Servings

Original recipe yields 12 servings



  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)

Rate This Recipe


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 shredded coconut'. I could not find that in any store around my house, so I used the shredded coconut that comes in a bag and that worked perfect.

Julie Lehnig-Bouge

Julie Lehnig-Bouge

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 away from the texture. **For all those having a difficult time finding Cream of Coconut, look in the liquor isle with the Pina Colada mixes. That is where I found it



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 vanilla soy milk. I used coconut milk instead of cream of coconut and bagged coconut flakes because they don't sell canned coconut flakes in syrup here. I put the glass pan on a towl in a deep cookie sheet which I placed in the oven and filled with water for even heating. After an hour, the custard was pale and beautifully cooked, so I sprinkled some white sugar (1/4 cup) on the top and broiled it on high until the top was golden and crunchy. Then I cooled it and refrigerated it for 2 hours. Lovely creamy custard with a sweet crunchy top.

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Amount Per Serving (12 total)

  • Calories
  • 430 cal
  • 22%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 58.3 g
  • 19%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Coconut Cream Cake I


next recipe:

Coconut Cream Pie III