Three Milks Coconut Custard

Three Milks Coconut Custard


"I needed to use up some milk and eggs one day and came up with this custard. I tried replacing the almond extract with amaretto liquor and it was mighty good too. You can adjust the flavorings to suit your taste but don't go over board on the almond - it is a pretty strong flavoring. And don't skip the water bath!"


50 m servings 131 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.
  3. Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.
  4. Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.
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  1. 6 Ratings


This was excellent. The custard set very well. I didn't have butter milk so I just added a little extra coconut milk and regular milk. I like almond flavouring, so I used the full amount, but I ...

The flavor was very good, but it was to watery. If I make it again I'm going to try it without the cup of water.

You could even skip the extracts, except vanilla, and get a great custard!!

This was terribly disappointing. Perhaps I didn't beat the mixture long enough for the eggs to work (being afraid of the "little bubbles" at the surface) but after an hour and a half in the oven...

Followed the recipe exactly. The custard DID NOT SET UP! It became a watery mess, even after i kept cooking it. I will not be trying this again.

We loved this quick & easy dessert.