Coconut Custard with Lime Syrup

11:30 am on 21 January 2013

(Serves 6)

Time to make: 10 minutes plus 3 hours refrigeration


  • 400ml light coconut milk or cream
  • 250ml trim milk
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs


  • ¼ cup brown sugar
  • ¼ cup water
  • zest and juice of ½ lime

Passionfruit pulp to garnish


Preheat oven to 190°C.

Place the coconut cream, sugar, milk and eggs in a large jug, and use a balloon whisk to whisk until combined.

Pour the mixture into ramekins or ovenproof dishes or cups. Place the ramekins in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.

Bake for 30-35 minutes or until just set. Remove from water and set aside for 5 minutes to cool. Serve warm or chill for an hour or more (this is my favourite).

To make the syrup, combine sugar, water, lime juice and zest in a saucepan over a low heat. Simmer until syrup thickens, about 10 minutes.

To serve, pour warm syrup over custards and top with ½ teaspoon passionfruit pulp and lime zest.

Wine match

Dessert Wine: 2012 Millton Sparkling Muskats@Dawn

Madeira/Port or Sherry

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