Kitchen > Recipes > Caramel Coconut Custard

Caramel Coconut Custard

Caramel Coconut Custard | Border Park Kitchen
Dairy free icon | Border Park Kitchen

Dairy Free

Gluten free icon | Border Park Kitchen

Gluten Free

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.


  • 500g coconut milk
  • 45g (3 tbsp) coconut sugar or rapadura, more if you like it sweeter
  • 30g (3 tbsp) cornflour or arrowroot
  • 2 eggs
  • Pinch salt


  1. Warm milk. Heat a heavy-based medium size saucepan over medium heat. Add milk and heat til it just reaches a simmer (tiny bubbles starting to appear). Remove from the heat before it comes to the boil.
  2. Cool milk for 5 minutes. Set milk aside to cool slightly for 5 minutes.
  3. Whisk remaining ingredients. Add eggs, sugar, cornflour and salt to a medium-sized bowl. Using a wire whisk or fork, stir well for a minute or so, until sugar starts to dissolve and ingredients are well incorporated.
  4. Add milk to whisked egg mixture. Slowly pour warmed milk into the bowl with the egg mixture, whisking constantly.
  5. Pour custard mixture back into saucepan.
  6. Cook custard. Reduce stovetop heat to low, and place saucepan back on the heat. Cook for 2 – 3 minutes, whisking frequently. As custard thickens, stir constantly for a further 5 minutes, until custard thickens to your liking. Note: avoid over-cooking as custard may become lumpy or develop a grainy texture.



  1. Add all ingredients to TM bowl. Place all ingredients in thermomix bowl and mix on speed 5 for 10 seconds.
  2. Cook @ 90˚C on speed 4 for 10 minutes.


Serve with:  
  • Can be served warm with sliced banana and sprinkled with cacao nibs or shredded coconut, or over pancakes or waffles.
  • Alternatively, can be chilled for a few hours before serving.
  • Decadent when served with a drizzle of cream too, if tolerated.

If necessary, ensure your cornflour is gluten-free.

  • Use milk of choice.
  • Honey or maple syrup can be used in place of the coconut sugar. The colour won’t be as dark, but it will be just as yummy.
Boost the flavour:  
  • Add a generous knob of butter in step 1, if tolerated.
  • For an extra special adult-only version, add a splash of whiskey before serving, which reportedly enhances the caramel flavour (I haven’t tried it, but let me know if you do!)
Storage suggestions:  

Store in an airtight container in the fridge for up to 4 days. If you’re concerned about a ‘skin’ forming on the top, cover the surface with gladwrap before putting on the lid. Not suitable to freeze.

Peri’s Tip:  

If using a thermomix, try this quick tip after serving the custard and before washing out the bowl. Add 100 – 150ml milk of choice and blend on speed 6 for 10 seconds to make a quick, waste-preventing caramel milk shake!

Peri's Recipe Reflections:

There are few memories for me growing up that don’t involve food. (Little wonder then, that I ended up starting a food blog!).

One of these memories involves my dear Mum standing near our stove, using a battered old wooden spoon to stir custard. It was a labour of love – custard made the ‘old-fashioned’ way without cornflour or custard powder. (In foodie circles, this type of custard is known as Creme Anglaise).

Mum’s custard was the colour of a sunset on a summer night – warm and golden – on account of the homegrown eggs.

But despite loving the taste and subtle sweetness of Mum’s custard, I remember being adamant that I would make custard differently when I grew up.

Whereas hers was a smooth, thin, pouring custard that ran quickly off the sliced banana in my bowl, I proclaimed that I’d find a way to make it quicker. And I’d only make thick custard (which I have since discovered is called Creme Patissiere). So thick you could stand your spoon up in it when it cooled! This, my friends, is a classic example of desiring the opposite of what we have?

And so, many years later, I’m reminded of my firm resolve to make thick custard that was quick to make.

I feel so blessed to be able to make custard (and many other foods) so easily in my Thermomix. But if you don’t own a thermal cooker, this custard is quick to make on the stove, too. (I recommend a whisk instead of a battered old wooden spoon, though!)

While this is certainly is not as thick as the 10-year-old Peri declared she’d make, I’ve happily settled on a compromise. It’s thick enough to easily eat off a spoon, but not so thick as to need a cup of tea to wash it down!

So, if you’re a fan of custard, or caramel flavours (or both), I encourage you to make a batch of this custard. I’d love to hear what you and your family think. I’m also keen to know which type of custard you’re a fan of – thick or thin?


Peri x



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2 Responses

  1. Thanks for sharing this recipe Peri. It was quick and easy (and yummy), and a perfect ‘warming’ treat after the cold wet day we had today. The leftovers in the fridge for tomorrow are a bonus too. ?

    1. Yay! I’m so glad it was a winner Trudy, and I appreciate you taking the time to comment. And you’re right, it’s the ultimate soul-warming snack, especially on a wintery day. Peri x

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