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Tropical Custard Pin It!

Tropical Custards

This custard is made from fresh milk and melon balls. Which can be made also with a variation of with buko pandan and mango custard.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Filipino
Servings 2 servings
Calories 234 kcal


  • 1 1/2 Tbsp. unflavored gelatin powder
  • 6 Tbsp. fresh milk
  • 1 1/4 cups fresh milk for the custard
  • 1/2 cup sugar
  • 1 1/4 cups all-purpose cream
  • 1 tsp. Melon exact Preferably McCormick
  • 1/2 tsp. of orange food color Preferably McCormick
  • melon balls
  • slices of Maraschino cherry optional


  • How to make Tropical Custards:
  • Dissolve gelatin in 6 Tbsp. fresh milk. Set aside.
  • In a saucepan, combine 1 1/4 cups fresh milk with sugar and cream.
  • Bring to a boil, then remove from heat.
  • Stir in dissolved gelatin. Add melon extract and food color Mix well.
  • Pour into molds. Chill until set. Invert onto dessert plate Garnish with melon balls and cherry slices.
  • To make buko-pandan custard, substitute melon extract with buko-pandan extract.
  • Change the food color to apple green, and garnish with pandan leaf and a dollop of whipped cream instead of melon balls and cherry slices.
  • To make mango custard, substitute the melon extract with mango extract and change the food color to yellow. Garnish with mango slices.
Keyword tropical custards