1 Picture
Ingredients
- 8 8 servings
- 1 1 1 cup grated or shredded coconut, fresh or dry
- 1/2 1/2 1/2 cup coconut milk
- 8 8 8 egg yolks, pushed through a sieve
- 1 1 1 cup plus 1 tablespoon granulated sugar, divided
- 3 3 3 tablespoons butter, melted
- 1 1 1 teaspoon vanilla extract
- 1 1 1 tablespoon butter, soft
Details
Adapted from stltoday.com
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Place the coconut in a large bowl and pour the coconut milk on top. Mix well and let stand 5 minutes.
3. In a blender, add egg yolks, ½ cup plus 1 tablespoon of the sugar, the melted butter, the coconut mixture and the vanilla. Mix for 2 minutes.
4. Rub softened butter thoroughly inside 8 small ramekins or 8 muffin tins. Coat bottom and sides with remaining ½ cup sugar, or as much as it takes. Pour the mixture into the molds and let stand 10 minutes at room temperature. Place molds or muffin tins in a baking dish and fill with water halfway up the sides of the molds (the water does not have to be hot).
5. Cook 40 to 50 minutes until the tops are golden and the custards are set — the centers jiggle just a little when the mold is tapped.
6. Allow to cool almost to room temperature before unmolding. To unmold, run a knife around the edges. Place individual serving plates or a platter on top of the molds, and turn both upside down; the custards should release easily. Refrigerate custards until chilled; this dessert is best served cold.
Per serving: 250 calories; 14g fat; 9g saturated fat; 200mg cholesterol; 3g protein; 29g carbohydrate; 28g sugar; 1g fiber; 14mg sodium; 54mg calcium
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