CARIBBEAN COCONUT CUSTARD

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Caribbean Coconut Custard image

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

2 large eggs
10 large egg yolks
2 cups sugar
1 1/2 cups cold water
1/4 cup butter, cut into chunks
1 1/4 cups sweetened shredded coconut
1 small pineapple, peeled,cored and cut into wedges

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.

*** Explore more Caribbean Coconut Custard Recipes »

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    #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

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