Pumpkin Coconut Custard Recipes

COCONUT PUMPKIN CUSTARD

Coconut Pumpkin Custard image

Make and share this Coconut Pumpkin Custard recipe from Food.com.

Provided by Busters friend

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

13 1/2 ounces coconut milk
1 cup pumpkin (canned packed )
3/4 cup sugar
4 eggs, large
1/2 teaspoon salt
1/2 teaspoon coconut extract
1/4 teaspoon nutmeg
1/3 cup sugar
1/2 teaspoon cinnamon

Steps:

Preheat oven to 350°F.
Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
Lightly sprinkle top with cinnamon sugar.
Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard.
Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
Chill custard at least 2 hours or overnight.
Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.

Nutrition Facts : Calories 323.4, Fat 15.2, SaturatedFat 11.5, Cholesterol 141, Sodium 274, Carbohydrate 43.4, Fiber 1.7, Sugar 40.7, Protein 6.2

PUMPKIN COCONUT CUSTARD

PUMPKIN COCONUT CUSTARD image

Categories Squash

Yield 6

Number Of Ingredients 7

Ingredients

3 large eggs, at room temperature
1 cup coconut cream
One 15-ounce can pure pumpkin puree
1/2 cup coconut sugar
1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling
1/2 teaspoon salt
Coconut whipped cream, optional, for topping

Steps:

Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt to combine. Divide the mixture among six 6-ounce Pyrex cups and place in a 9-by-13-inch baking pan; carefully pour in the boiling water. Place the custard cups in the water bath and bake, uncovered, until just set, about 40 minutes. Remove from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.

PUMPKIN COCONUT CUSTARD

Pumpkin Coconut Custard image

Provided by Silvana Nardone

Categories dessert

Time 4h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 large eggs, at room temperature
1 cup coconut cream
One 15-ounce can pure pumpkin puree
1/2 cup coconut sugar
1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling
1/2 teaspoon salt
Coconut whipped cream, optional, for topping

Steps:

Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt. Divide the mixture among six 6-ounce Pyrex cups or custard cups and place them in a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan to come half way up the sides of cups. Bake, uncovered, until the custards are just set, about 40 minutes.
Remove the custards from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.

Nutrition Facts : Calories 235 calorie, Fat 11 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 150 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 5 grams, Sugar 28 grams

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