Coconut Custard

Ingredients list for Coconut Custard

• 1 cup Thin coconut milk
• 1 cup Thick coconut milk
• 2/3 cup + for garnish Brown sugar
• 5 Eggs
• 3 tablespoons Butter
• a few slice head Fresh coconut

Method

1. Preheat an oven to 180°C/360°F. Heat thin coconut milk in a deep non stick pan.
2. Add brown sugar and stir till it dissolves. Break eggs into a bowl and beat lightly.
3. Reduce heat and add the eggs gradually to the coconut milk mixture.Take the pan off the heat and stir continuously.
4. Put the pan back on heat and cook stirring continuously. Add thick coconut milk and mix well.
5. Add butter and mix till the butter melts. Transfer the mixture into ramekin moulds.
6. Arrange the ramekin moulds on a tray and pour water into the tray until it comes halfway up the sides of the moulds.
7. Keep the tray in the preheated oven and bake for 40-45 minutes or till set.
8. You can garnish with a little brown sugar or with sliced fresh coconut.
9. Cool to room temperature and then chill in a refrigerator before serving.

Nutrition Info