J A S O N’s Brazilian Coconut Egg Custard | Decadent Desserts

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened flakes reduce sugar content while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor, while margarine is often less expensive.

Preheat the oven to 180°C.

Sieve 12 egg yolks into a bowl to remove the membrane.

Add the grated coconut (from 1 coconut) to the egg yolks and mix.

Add 1 cup of caster sugar to the mixture and emulsify.

Pour in 200 ml of coconut milk and blend everything together.

Sprinkle nutmeg to taste to reduce egginess and mix well.

Add a splash of orange liqueur and a capful of vanilla essence to the mixture and stir.

Grease muffin molds and pour the mixture in, filling them about three-quarters full.

Add 1 cup of room temperature water to the baking dish for the water bath.

Bake in the preheated oven at 180°C for 25-30 minutes until set with a slight wobble in the center.

Remove from the oven and allow to cool to room temperature.

Demold the custards and garnish with grated coconut and mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens