Chocolate Coconut Custard Brownies

an image of a white serving plate pilled high with Chocolate Coconut Custard Brownies in a wooden frame with a wooden spoon, fork and a rolling pin on the sides

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  • 4 Free-range eggs, separated
  • 250g Sugar
  • 110g Butter melted
  • 400ml Coconut milk 1 can
  • 1/2 cup milk warmed
  • 2 tbsp Cocoa powder
  • 60g Flour


  1. Preheat the oven to 160C / 320 Fand grease a 20x20cm baking tray.
  2. Using an electric beater, beat the egg whites until stiff peaks form, then set aside.
  3. Whisk the egg yolks, vanilla extract, and sugar until light and cream.
  4. Add melted butter and continue beating until well incorporated.
  5. Fold the flour and cocoa powder into the egg yolk mixture using a spatula.
  6. Gradually fold in coconut milk and warmed milk.
  7. Gently fold in the egg whites a third at a time.
  8. Pour into the greased baking tray or brownies tray and bake for 50-60 minutes or until the skewer inserted comes out clean.
  9. Allow to cool, then chill for 1 hour.


Prepared, tried, and tested by Joy from The Recipe Hunter: Tried Β and Tested Recipes from Home Chefs


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