• 2/3 cup sugar
  • 4 large eggs
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (about 13.5 oz.) can unsweetened coconut milk
  • 2/3 cup water
  • 1 teaspoon coconut extract or vanilla extract
  • 1/4 teaspoon salt
  • Sweetened whipped cream
  • 1/2 cup sweetened coconut flakes, toasted *


  • PLACE sugar in small saucepan. Cook over medium heat, without stirring. When sugar begins to melt, gently shake saucepan until sugar is completely melted and caramel-colored, about 10 minutes. Working quickly, carefully pour into an 8-inch round baking pan. Using potholders, tilt pan to completely coat bottom.
  • HEAT oven to 325°F. Whisk eggs in large bowl. Whisk in sweetened condensed milk, coconut milk, water, coconut extract and salt. Set prepared round pan in 13 x 9-inch baking dish on oven rack. Pour egg mixture into round pan. Fill larger baking dish with 1 inch deep boiling water. Bake 55 to 60 minutes or until custard is set but not completely firm. Carefully remove pan from hot water. Cool on wire rack 1 hour. Cover and chill several hours, preferably overnight.
  • To serve: INVERT onto rimmed serving plate. Cut into wedges and place on individual serving plates. Garnish with whipped cream. Sprinkle with toasted coconut.

Nutritional Facts:

  • Serving Size 1/8 of recipe
  • Calories Per Serving 360
  • Total Fat 18 g
  • Calories From Fat 160 g
  • Saturated Fat 13 g
  • Trans Fat 0 g
  • Cholesterol 90 mg
  • Sodium 170 mg
  • Total Carbohydrates 45 g
  • Dietary Fiber 1 g
  • Sugars 43 g
  • Protein 7 g