Slowly pour the filling over the coconut-lined crust, gently tilting the dish to distribute evenly.
Bake for 30–35 minutes, rotating halfway through, until the edges are set and the center still jiggles slightly when shaken. The top should be lightly golden.
Do not overbake—the custard will continue to set as it cools.
4. Cool & Serve
Cool on a wire rack for at least 1 hour before slicing. Serve slightly warm or at room temperature, topped with whipped cream and extra toasted coconut.
Tips for Perfect Results
Always toast the coconut for deeper, nuttier flavor
Use room-temperature eggs and milk to ensure a smooth custard
Watch the wobble: the center should jiggle gently, not slosh
Optional rum caramel drizzle: Warm ¼ cup caramel sauce with 1 tablespoon rum, cool slightly, and drizzle over slices just before serving.
Serving Suggestions