Coconut Custard – Crema Volteada de Coco

Yield: 8


6 eggs

14 oz. or 1 ¾ cups Condensed Milk

1 ½ cups Coconut Milk

1 cup shredded coconut

1 cup sugar

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  1. Using a hand mixer beat eggs in a large bowl.
  2. Incorporate milks
  3. Add coconut
  4. Pour the mixture into the mold with the hard caramel.
  5. Cover it and place it in a water bath.
  6. Bake for 45 minutes at 350F
  7. Let it cool and unmold.


  1. Over medium heat, put the sugar in a pan and heat it until it becomes golden brown syrup.
  2. Caramel your baking dish
  3. Let it cool until it is hard