A soft, creamy lemon coconut custard bake that’s light, fresh, and perfect for spring desserts.

Scale

3 eggs

1/2 cup sugar

1 3/4 cups milk

1/3 cup heavy cream

1 tsp vanilla extract

1 tbsp lemon juice

1 tbsp lemon zest

1/2 cup shredded coconut

1/2 cup flour

2 tbsp melted butter

pinch of salt

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1. Preheat oven to 350°F

2. Whisk eggs and sugar

3. Add milk, cream, vanilla, lemon juice and zest

4. Mix in flour, coconut, and salt

5. Stir in melted butter

6. Bake for 40–45 minutes

7. Cool slightly before serving

Use fresh lemon for best flavor

Do not overbake

Let rest before slicing for best texture