Mouy's banana coconut custard

By á-39535

dessert

Ingredients

• 1 C Thai coconut milk (or other thick coconut milk)
• 1/3 to 1/2 cup sugar (depending on how sweet you want it)
• 2 eggs
• 1 ripe banana
• 1 t coconut extract
• 1 t vanilla extract
• Oil for preparing pan
• optional: 1 package banana leaves (can be found in the freezer of your local Asian/Chinese food store)

Details

Adapted from bing.com

Preparation

Step 1

Preheat oven to 350 degrees.

Prepare 4-6 baking pan or top of oven safe double boiler by lightly oiling.

If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the baking dish/top of double boiler(like a cross or a basket).

Place coconut milk, sugar, eggs, banana, and flavorings in a blender or food processor. Blend or process for 30 seconds or until sugar has dissolved.

Pour the mixture into the baking dish or top of double boiler. Place baking dish in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water - up to 1/2 the height of the dish or pour water into bottom half of double boiler - and carefully place the dish in the oven.

Bake for 45 minutes to 1 hour, or until the custard has set.

Top with a little shredded coconut (sweetened or unsweeted your preference) and serve warm or chilled.