EASY COCONUT CUSTARD RECIPE
This coconut baked custard recipe makes use of milk and fresh eggs for part of a nutrient dense breakfast or a healthy dessert.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F.
- Lightly grease five 4 ounce ramekins with butter and set aside.
- If using egg yolks only, separate the egg whites from the egg yolks. Save the whites for another recipe.
- Place the egg yolks, or whole eggs if using, in a medium size bowl.
- Beat well.
- Add all the remaining ingredients and whisk to combine.
- Pour an equal amount into each ramekin.
- Place the filled ramekins in a glass baking dish.
- Pour enough water into the baking dish, outside the ramekins, to fill about halfway.
- Carefully place the baking dish filled with ramekins and water into the preheated oven.
- Bake 40 minutes or until a butter knife inserted in the center comes out clean.
- Remove from the oven and allow to cool slightly before enjoying warm or putting in the refrigerator to chill completely.
- Refrigerate leftovers.
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