Instructions:

Preheat the Oven

• Preheat your oven to 350°F (175°C). Prepare a baking dish or individual ramekins for the custard.

Prepare the Custard Mixture

• In a medium-sized bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth and well combined.

Heat the Coconut Milk

• In a saucepan over medium heat, warm the coconut milk until it just begins to steam. Do not let it boil.

Combine the Mixtures

• Gradually pour the warm coconut milk into the egg mixture, whisking constantly to avoid curdling. Once combined, stir in the vanilla extract and melted butter.

Cook the Custard

• Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens, about 5-7 minutes.

Transfer to Ramekins

• Pour the thickened custard into individual ramekins or a single baking dish.

Bake in a Water Bath

• Place the ramekins or dish into a larger pan filled with hot water (about halfway up the sides of the ramekins). Bake in the preheated oven for 45-55 minutes or until the custard is set and a knife inserted comes out clean.

Cool and Garnish

• Allow the coconut custard to cool for at least 30 minutes before serving. Garnish with toasted coconut flakes and mint leaves, if desired.

Serve and Enjoy

• Serve the coconut custard chilled or at room temperature for a delightful tropical treat!