Coconut Custard

Coconut Custard


  • 4 eggs

  • 1 1/2 cups sugar

  • 1/8 tsp. salt

  • 1 1/2 cups coconut cream

  • 6 tbs. coconut, grated

Preheat oven to 350 degrees F.

Beat the eggs, sugar, and salt, until thick and light. Beat in the coconut cream. Turn into 6 buttered custard cups. Set in a shallow pan of hot water. Cover each cup with a piece of aluminum foil. Bake 25 minutes, or until a knife inserted in the custard comes out clean. Cool and sprinkle with the coconut.

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