Coconut Custard

Coconut Custard

Dessert 

You can replace the milk with a plant-based milk (rice or almond) or coconut milk, in which case do not add sugar to the mixture.

  • 6

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 cup shredded coconut
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup 2% milk
  • 2 eggs

Preparation

1. Preheat the oven to 350°F.

2. Place all ingredients in the bowl fitted with the kneading/crushing blade and mix at speed 11 for 1 minute. If necessary, bring the mixture to the center using a spatula and mix for another 30 seconds.

3. Pour the mixture into 6 ramekins. Place ramekins in a baking pan and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins. Bake for 30-40 minutes or until custards are set when gently shaken. Remove custards from water bath. Serve warm or refrigerate and serve cold.