Coconut Custard

Coconut Custard
Recipe type: Dessert
Coconut Custard is a Cambodian food recipe with squash.
  • 4 eggs
  • ¼ c. brown sugar
  • ¼ c. granulated white sugar
  • 1 c. coconut milk
  • 1 c. thinly sliced winter squash, seeds and rind removed
  1. Preheat oven to 350°F. In a deep bowl, beat eggs well. Add sugars and stir until dissolved. Stir in coconut milk and squash.
  2. Pour into a 9 by 9-inch baking pan or a 9- or 10-inch pie plate.
  3. Bake custard 45 to 50 minutes until knife inserted in center comes out clean. Serve at room temperature.

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