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Baked Custard With Coconut Recipe
|Coconut||1⁄2 Cup (8 tbs), grated (fresh)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs), scalded and cooled|
Serving size: Complete recipe
Calories 1236 Calories from Fat 489
% Daily Value*
Total Fat 55 g85.1%
Saturated Fat 30.7 g153.6%
Trans Fat 0 g
Cholesterol 913.7 mg304.6%
Sodium 559.6 mg23.3%
Total Carbohydrates 144 g48%
Dietary Fiber 3.6 g14.4%
Sugars 140.2 g
Protein 48 g96.7%
Vitamin A 33.3% Vitamin C 2.2%
Calcium 87.9% Iron 27%
*Based on a 2000 Calorie diet
Peel off brown skin and discard; grate coconut.) Beat eggs slightly with a fork.
Stir together 1/2 cup grated coconut, beaten eggs, sugar, and vanilla; slowly stir in cooled milk.
Pour into eight 6-ounce custard cups; set cups in shallow pan on oven rack.
Pour hot water around custard cups in pan to a depth of 1 inch.
Bake at 325° till a knife inserted just off-center comes out clean, 40 to 45 minutes.