My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, December 31, 2011

Baked Coconut Custard

I could not decide what to have for dessert on New Year's. First I thought of Rice Pudding with Praline Sauce. I'll post that later. Then I remembered I was having rice with the Black-Eyed Peas. I happen to remember this recipe that I found on The English Kitchen. Great blog. Marie has wonderful recipes. Be sure to check her out. Anyway, I had made this a number of times over the holidays and everyone loved it.

You might think it's a pie, but there is no crust to mess with. It slices like a pie and has a golden crisp coconut top. Plus you can make it the day before serving. This is as good as any coconut cream pie I've ever had. Thank you Marie!

Baked Coconut Custard
6-8 servings
print recipe

2 cups milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large free range eggs
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut

Preheat the oven to 350 degrees F. Butter a 9 or 10 inch pie dish well. Set aside.

Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly. Remove from the oven and let cool, or serve warm. If cooling and serving later, chill in the refrigerator and warm a bit before serving. Serve with a dollop of whipped cream and maybe a few slices of fresh fruit. This is heavenly!


  1. this is lovely, I have become very good friends with Marie, she sure does have the golden touch when it comes to cooking, but so do you my friend, Happy New Year to you, its been a joy reading your blog and exchanging recipes with you, I'm so glad you enjoyed the pie crust recipe so much, and I will have more of gramma's recipes for you,

  2. Sounds like a good way to get rid of some of my eggs.

    Happy New Year's, Bev -- look forward to your blog changes in 2012 (you said it on my blog, so I'll hold you to it!) ;)

  3. Oh! I love this recipe! Mine is basically the same, except it has a 1/2 stick of butter or margarine, melted in it and bakes for 45 minutes. I like to do it 1/2 and 1/2 with Splenda for my diabetic husband and it comes out fine. It is so wonderfully simple and delicious!


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