Ingredients
-
1/2
-
1 1/2
-
1/4
-
1
-
1
-
1/2
-
1/8
-
-
-
-
-
-
-
-
Directions
Coconut Custards, I found this while looking for a lite desert that I can eat This is from a magazine from a few years ago Time does not include the chilling time of 3 hours , This was a great dessert I didn’t think that just infusing the toasted coconut would give it so much flavor! To toast the coconut I just used a nonstick skillet on the stove top, it was faster and didn’t use as much gas 🙂 Also used half heavy cream and half milk for the half and half as that’s what I had on hand Thank you for posting! Made for the Dining Daredevils & ZWT 5
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Steps
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1
Done
|
Preheat Oven to 350.spread Coconut in a Single Layer on a Baking Sheet. Toast in Oven For 8-10 Min Until Lightly Brown. Set Aside 2 Tbsp For Garnish. |
|
2
Done
|
in a Small Pot Over Medium Heat Cook Milk,Sugar Stirring Often Until Sugar Dissolves and Mixture Begins to Bubble Around the Edges. |
|
3
Done
|
Remove from Heat and Add the Coconut, Stir. Cover Tightly and Let Stand 15 Minutes. |
|
4
Done
|
in a Large Bowl Sprinkle Gelatin Over a 1/4 Cup of Cold Water. Let Soften This Will Take About 5 Minutes. |
|
5
Done
|
Strain Warm Coconut Mixture Through a Fine Mesh Sieve Into Gelatin Mixture. Whisk Until Gelatin Dissolves Then Whisk in the Half and Half, Salt and Vanilla. |
|
6
Done
|
Divide Into 4 Ramekins and Refrigerate Until Set, 3 Hours. When Ready , Unmold and Sprinkle the Reserved Coconut on Top. |
|
7
Done
|
212 Calories Per Serving. |
