Coconut Cream Custard

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This is a good pudding to follow a spicy meal and can be accompanied by fresh exotic fruits. I like to serve the custard at room temperature rather than chilled.


  • 300 ml (½ pint) double cream
  • 300 ml (½


Put a roasting tin three-quarters full of water on the centre shelf of the oven and preheat the oven to 160°C, 325°F, Gas Mark 3. Put the cream, milk and creamed coconut in a saucepan and stir over a medium heat until the coconut has dissolved completely. Stir in the salt and remove fr