Wednesday 2 July 2014


Most Filipinos inherently have a sweet tooth. Pastries, cakes and sweets are regular indulgences. Over the years, bake shops have become more and more popular and each of them vie to out wit each other. Thanks to social media, what's new in the food world spread like wildfire.

The cakes, especially, intrigue me. It is hard to copy something that I haven't tried yet. Lucky enough there are clever ones who go before me and am I glad to follow their paths. I felt a tug at my Filipino heartstrings once I came across this post on custaroons®. Like the author, I have never tasted it before. 

Custaroons® are apparently trending in the Philippine dessert scenes. The recipe and brand name was invented by Ms. Gigi Gaerlan in 1999. It is a custard topped with coconut macaroon. I can't get my hands on the original product but am lucky to find this recipe hack. The steps are super easy and no fail. One mixing bowl and a muffin tin is all it takes. The ingredients are few and simple. The cupcake magically turns into a custard topped with a layer of coconut macaroon. Merely reading the copycat recipe alone told me that it is something I'd surely like. I was so right. If there is a new dessert you must try, this should be it.


Ms. Gigi Gaerlan owns the trademarked brand name CUSTAROONS® and has the sole right to use it.  Using the brand name CUSTAROONS® commercially is an infringement of the trademark.

Recipe from Heart of Mary's Custaroons

Yield: 9-12 cupcakes


1 397 gm. tin of sweetened condensed milk
2 whole eggs
4 egg yolks
1/4 c. melted butter
1 tsp. vanilla extract
2/3 c. desiccated coconut


Preheat the oven to 325° F/160° C.

Line a 12-hole muffin pan with paper cases. I used muffin cases which is bigger than cupcake cases.

Whisk all of the ingredients together.

Fill cups 3/4 full with the mixture. Always stir before filling a cup to re-distribute the coconut in the mixture.

Set the muffin pan on a bigger oven tray. Put this in the oven and pour boiling water on the bigger pan to reach halfway up the sides of the muffin pan.

Bake for 25-35 minutes. Check by testing with a toothpick. It's done when the toothpick comes out clean. It is best not to overcook them so that the bottom layer has a soft texture.

Leave in the pan for five minutes before transferring to a cooling rack.

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