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Coconut Custard

By

Weight Watchers New Complete Cookbook

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Ingredients

  • 1 cup low fat (1%) milk
  • 1/3 cup instant nonfat dry milk powder
  • 2 Tbsp sugar
  • 1 Tsp coconut extract
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 4 tsps. shredded coconut, toasted until golden brown

Details

Preparation

Step 1

Preheat oven to 350
Spray 4 6oz custard cups with nonstick spray
In a medium saucepan over med-high heat, combine the milk, dry milk, sugar, and coconut extract. Cook stirring frequently until it comes to a boil and the sugar dissolves (3-4 minutes)
In a medium bowl whisk the eggs until light, gradually whisk in the hot milk mixture and vanilla. Pour into custard cups and sprinkle with toasted coconut. Put cups into a shallow roasting with hot, not boiling, water coming halfway up sides. Bake until set and knife comes out clean. 20-25 minutes. Cover and chill in fridge.
1 custard cup
121 Cal, 4g fat, 2g sat fat,9g trans fat, 3 points.

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