CARIBBEAN COCONUT CUSTARD
Make and share this Caribbean Coconut Custard recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h
Yield 1 mold, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.
- Add coconut.
- Whirl just to mix.
- Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.
- Pour egg mixture into mold.
- Place both pans in a 350* oven.
- Fill bottom pan with boiling water to halfway up the sides of the mold.
- Bake until custard jiggles only slightly when shaken, about 50 minutes.
- Lift mold from water and place on rack.
- Let cool completely.
- Invert a plate on top and invert custard onto plate.
- Lift off mold.
- Serve or cover and chill for up to 2 days.
- Cut into wedges and serve with pineapple.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #fruit #caribbean #central-american #holiday-event #nuts #eggs #dietary #coconut #tropical-fruit #pineapple #kwanzaa
You'll also love