A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Pumpkin Coconut Custard

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Courtesy of Cynthia Johnson


  • ½ cup sugar
  • 3 tablespoons all-purpose flour
  • 2 eggs
  • 15-oz. can coconut milk
  • ½ cup pumpkin purée
  • 1 cup unsweetened shredded coconut
  • 1 tart shell, baked


In a saucepan, combine sugar, flour, eggs, coconut milk and pumpkin purée. Whisk until smooth. Bring to simmer over medium-low heat; cook, whisking constantly until mixture thickens. Stir in coconut and remove from heat. Pour filling into baked tart shell and refrigerate until cool and set. Serve chilled. Cover and refrigerate leftovers

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