Rate this recipe

Baked Carrot and Coconut Custard

Baked Carrot and Coconut Custard


Who said you can’t get some veggies in with your dessert?

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
Crush Mag Online Crush Mag Online

1 (500 g) bag Findus Baby Carrots, cooked
1 C (250 ml / 125 g) cake flour
1 C (250 ml / 250 g) evaporated milk
1 C (250 ml / 250 g) coconut cream
¼ C (60 ml / 50 g) brown sugar
¼ C (60 ml / 170 g) condensed milk
¼ C (60 ml / 56 g) salted butter, melted
2 tsp (10 ml) vanilla essence
2 large eggs
pinch ground cinnamon

To Serve
½ C (125 ml / 125 g) double cream yoghurt
honey, to drizzle
100 g peanut brittle, finely chopped

Preheat the oven to 160 °C and lightly grease an 18 x 18 cm baking dish with non-stick cooking spray.

Place the carrots in a food processor and blend until smooth. Add the remaining ingredients and blend until combined. Pour the mixture into the prepared dish and bake for 45-50 minutes until set but slightly wobbly. It will firm up more as it cools. Allow it to cool for at least 15 minutes before serving.

To Serve
Serve each portion topped with a dollop of yoghurt, a drizzle of honey and sprinkled with some finely chopped peanut brittle.

Tip: The baked custard can also be served with whipped cream or good quality vanilla ice cream.