Baked Cocoanut Custard

The coconut can be grated up to 1 day ahead and stored in an airtight container in the refrigerator. The custard base (everything except the beaten egg whites) can be prepared up to 4 hours ahead and refrigerated; bring to room temperature and fold in freshly beaten egg whites just before baking for best texture.

Store baked custards covered with plastic wrap in the refrigerator for up to 2 days. The texture will become denser and more compact as it sits. These custards are best served within 24 hours of baking and should not be frozen, as the delicate texture will collapse upon thawing. Serve chilled or at cool room temperature.