Coconut Custard

Coconut Custard

Yield: 8 Servings
4 eggs
2 c milk
1 c (or flaked coconut),Shredded
1/3 c all-purpose flour
3 T butter,softened
1 t vanilla extract
1/4 t salt
1/2 c honey
Place all ingredients except honey in a blender or food processor.
Blend until combined. With blender or processor running, slowly pour
in honey mixing to combine. Spray eight (4-ounce) custard cups with
nonstick cooking spray. Divide mixture evenly into cups. Place cups on
cookie sheets. Bake at 325F oven for 30-35 minutes or until coconut is
lightly browned.
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