099 / 100 · Sweet and Unhurried
Coconut Custard Squares
16 small custard squares Active 25 min Total 4 hr 15 min
A short, buttery base supports a soft coconut custard in these small dessert squares. Unsweetened coconut gives the filling texture without making it overly sweet, while coconut milk carries the flavor through the custard itself. The base bakes first so it stays distinct beneath the wet topping. These are a make-ahead dessert: the filling needs cooling and chilling before it can be cut neatly. Serve two small squares per person, or arrange them on a chilled plate for a shared dessert spread.
Press an even shortbread base
The base mixture will look crumbly, not like a soft cookie dough. Press it into the lined pan with the flat bottom of a measuring cup, taking care around the corners. Even thickness helps the whole surface bake at the same pace. A light golden color at the edge is enough for the first bake because the base returns to the oven under the custard.
Use canned coconut milk
Full-fat canned coconut milk has a different concentration from refrigerated coconut beverages. Shake the can well, or whisk its contents smooth, before measuring. The eggs and flour set the filling, while the shredded coconut keeps the finished texture gently chewy. Stir the liquid slowly rather than whipping it full of foam; a heavily aerated top can make the surface less even. The custard should be set with a slight central wobble when it leaves the oven.
Chill for clean edges
Warm custard cannot hold a sharp square. Let the pan cool on a rack, then refrigerate until thoroughly chilled. Use the parchment overhang to lift the slab onto a board. A clean sharp knife, wiped between cuts, gives the neatest edges. Keep the pieces on a cool plate and bring out smaller batches if serving them over a long gathering. They are soft custard bars rather than firm, dry coconut slices.
Ingredients
- 3/4 cup all-purpose flour (90 g) for the base
- 1/4 cup granulated sugar (50 g) for the base
- 1/4 teaspoon fine salt, divided
- 6 tablespoons unsalted butter, melted (85 g)
- 3 large eggs
- 1/2 cup granulated sugar (100 g) for the filling
- 2 tablespoons all-purpose flour (16 g) for the filling
- 1 cup full-fat canned unsweetened coconut milk, well mixed (240 ml)
- 1 teaspoon vanilla extract
- 1 cup unsweetened finely shredded coconut (80 g)
Set out
8-inch square metal baking pan, Parchment with overhang, Mixing bowls, Whisk, Wire rack, Instant-read thermometer
Allergens
Wheat, milk, egg. Check ingredient labels and substitutions.
Make it
- Heat the oven to 350°F/175°C. Line an 8-inch square metal pan with parchment, leaving an overhang on two sides.
- Mix the 3/4 cup flour, 1/4 cup sugar, and 1/8 teaspoon salt. Stir in the melted butter to make damp crumbs. Press evenly into the pan.
- Bake for 15–18 minutes, until the edges are lightly golden. Reduce the oven to 325°F/165°C.
- Whisk the eggs with the filling’s 1/2 cup sugar, 2 tablespoons flour, and remaining 1/8 teaspoon salt until smooth. Slowly whisk in the coconut milk and vanilla, then stir in the shredded coconut.
- Pour over the warm base. Bake for 28–32 minutes, until the edges are set and the center has only a slight wobble, reaching 160°F/71°C.
- Cool on a rack for about 45 minutes, then refrigerate for at least 2 hours until fully chilled. Do not leave the custard at room temperature for more than 2 hours in total.
- Lift out using the parchment and cut into 16 squares with a clean sharp knife. Serve two squares per person.
A useful detail
Use finely shredded unsweetened coconut; long, heavily sweetened flakes change both the sweetness and the cutting texture.
Make it your own
- Add 1 teaspoon finely grated lime zest to the filling.
- Replace the vanilla with 1/2 teaspoon almond extract only if tree-nut labeling and guests’ needs allow; check the extract label.
Keep it well
Keep covered at 40°F/4°C or colder for up to 3 days. Keep unrefrigerated for no more than 2 hours, or 1 hour above 90°F/32°C. People with a coconut allergy should avoid this recipe.