Coconut Custard 

 

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Baked Coconut Custard

1 cup coconut milk
1 cup cream
2 eggs
2 egg yolks
1/2 cup sugar
1 1/2 tsp. coconut extract
12 Tbsp. coconut

Preheat the oven to 300 F. Heat coconut milk and cream in saucepan over medium heat until hot, but not boiling. In a bowl, combine eggs, yolks, sugar and vanilla. Whisk until well combined. Slowly pour over the hot milk, whisking well to combine.

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Pour the hot mixture through a strainer and transfer to 6 greased ramekins.

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Sprinkle each with 2 Tbsp. coconut. Place in a baking tray and pour in enough hot water to come halfway up the sides of the dishes. Bake for 35-40 minutes, or until just set.

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