Baked Cream of Coconut Recipe -
Baked Cream of Coconut Recipe

Baked Cream of Coconut

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"A friend told me once of this very easy to make dessert and I could not believe how easy it is to make and how good it tastes! Everybody loves it at home. It will taste even better the longer you leave it in the refrigerator!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
  3. Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

This recipe is a must keep for coconut lovers and best of all is easy to make. It is creamy and sweet with the right hint of rum. The only comment I have is that the recipe calls for 'can shredded coconut'. I could not find that in any store around my house, so I used the shredded coconut that comes in a bag and that worked perfect.

Most Helpful Critical Review
Nov 19, 2009

I love coconut but hated this. I could barely taste coconut over the rum. I gave it 2 stars because my husband liked it.


21 Ratings

Apr 07, 2008

This was a very interesting recipe. It seems to be a combination coconut cream pie/custard/flan. Because I prefer a creamy custard I substituted evaporated milk with 1/2 whipping cream, 1/2 vanilla soy milk. I used coconut milk instead of cream of coconut and bagged coconut flakes because they don't sell canned coconut flakes in syrup here. I put the glass pan on a towl in a deep cookie sheet which I placed in the oven and filled with water for even heating. After an hour, the custard was pale and beautifully cooked, so I sprinkled some white sugar (1/4 cup) on the top and broiled it on high until the top was golden and crunchy. Then I cooled it and refrigerated it for 2 hours. Lovely creamy custard with a sweet crunchy top.

Oct 08, 2003

Everyone who liked coconut, liked this recipe. Those who did not like coconut hated this recipe. The only thing I will change next time, is I will add less flaked coconut. I thought it took away from the texture. **For all those having a difficult time finding Cream of Coconut, look in the liquor isle with the Pina Colada mixes. That is where I found it

Oct 08, 2003

I really enjoy coconut so I gave this a try. I had to use coconut milk in place of the cream of coconut and added a 7 oz package of flaked coconut since I've never seen coconut in syrup. This would have been good with or without the flaked coconut. Similar to flan, but not as firm. Still, this was not too heavy and made a nice after dinner dessert. Thanks for sharing Tanya.

Oct 08, 2003

Wow. What a great dessert. This is fantastic for serving to dinner guests. It is a nice quality dish without being expensive or difficult to make. Especially wonderful because it can be made a day or two in advance.

May 13, 2010

Rum minimizes all other flavors too much. This recipe is much much better without the additon of the rum. I remember my mother making his for us as children, give it a try but w/o rum your results will be sweeter and the coconut flavor will be present.

Oct 08, 2003

This is definitely a dessert for the coconut lover. Too much for others. So, if you like coconut style bars... go for it! If you want more of a pie, pass this receipe for another.


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  • Calories
  • 430 kcal
  • 22%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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