At first, I was following a recipe for a baked custard, but after substituting half the ingredients I ended with a rich mango coconut cream, with tart mango chunks in a coconut milk custard. This is luxurious. In fact, as I’m typing this up, I keep getting lost in the many ways to describe it…just make it.
Just So You Know
Coconut milk custard is baked, but then is best eaten cold. I know it’s a contradiction, but it’s what makes this mango coconut cream so rich! As you plan this dessert, know that it needs to be chilled for 3-6 hours. Keep this is in mind if you are planning to serve at a specific time. Either make the day before or earlier in the day.
The mango chunks coconut milk custard is baked a le bain-marie, aka a water bath. As long as you have a roasting pan large enough to hit at least ⅔ of the baking dish, you should be fine! I recommend maneuvering everything in the oven first and then pouring the hot water. My noodle arms couldn’t take holding everything all at once!
Coconut cream mango is my favorite pairing! But that doesn’t mean that mango chunks are the only option. My only advice, if you find that your chosen fruit is unripe:
Combine with sugar in a small saucepan. Cook over medium heat, no need to stir. We want the fruit to soften up and release some juices – about 5 minutes. Then layer below the coconut milk custard in your baking dish.
The second time I made this, I forgot to buy coconut cream, but I had a full carton of heavy cream. The substitution was seamless ~ If you don’t like coconut milk or would like a more traditional baked custard, then I’d recommend using heavy cream!
The beautiful final touch of this baked custard, is a drizzle of cajeta. Also known by its cousin, dulce de leche. Caheta is similar to caramel but with a more nutty deep flavor and unlike dulce de leche, it is made with goats milk. You can buy it made – Coronado is the preferred brand among us Mexicans or make it yourself!
Mango Chunks Coconut Milk Custard
- ¾ cup granulated sugar (150g)
- 6 large eggs
- ½ cup mascapone cheese, room temperature (112g)
- 1¾ cup full fat coconut milk, chilled (415ml)
- 2 large ripe mangos, cut in 1" chunks *see notes
- 2 tbsp sugar
- 1 cup Cajeta (dulce de leche) Optional
- Note: This recipe requires 3-6 hours of chilling time
Prepare the bain-ma·rie
- Preheat the oven to 350°f and have ready a 2-quart oval baking dish and a roasting pan large enough to hold the dish.
Make the custard
- Combine sugar and egg yolks in a large mixing bowl and beat with a whisk until the mixture is light and creamy. Add the mascarpone and beat until just combined. Set aside.
- In a separate bowl, whisk the chilled coconut cream and vanilla on medium speed to soft peaks - like 3 minutes. Gently fold the cream and vanilla into the mascarpone mixture until there are no streaks.
- In a 2-quart oval baking dish, layer your mango chunks evenly at the bottom. Carefully dollop the custard on top of the mango chunks. Then dust the top of the custard with sugar.
- Place the roasting pan in the oven, and the baking dish into the roasting pan. Pour hot water into the roasting pan so it comes up ⅔ of the way up the sides of the baking dish.
- Bake for an hour or until the middle is set. Give the baking dish a nudge, if it is very wobbly in the center then it may need longer in the oven. Just keep an eye on it!
- Let the custard cool to room temperature, then cover and chill overnight or at least 6 hours. Serve cold with a drizzle of cajeta!