COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
CRUSTY COCONUT CUSTARD
Make and share this Crusty Coconut Custard recipe from Food.com.
Provided by lkadlec
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- In a bowl, dump coconut and add milk to it, let set until coconut soaks up the milk.
- Beat sugar and eggs together, then add vanilla.
- Add coconut to the egg mixture. Bake for 30 minutes.
Nutrition Facts : Calories 289.2, Fat 12.7, SaturatedFat 10.1, Cholesterol 81.5, Sodium 39.7, Carbohydrate 42.2, Fiber 2.6, Sugar 38.9, Protein 4
OLD-FASHIONED COCONUT CUSTARD
This recipe came from a friend who worked for a period at a well known regional restaurant in Qld known as Weis'. This makes one of the smoothest, creamiest baked custards that I've ever had the privilege of tasting. All those eggs can make it a bit 'eggy' you may be able to eliminate this with the addition of a little cream cheese as used in some flans. Otherwise, modify the recipe maybe use one less egg or use 4 whole eggs 1 yolk etc. I still love this custard...don't let that put you off trying it...plz. Cooking time is a suggestion only.
Provided by mb.read
Categories Dessert
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk and sugar in pan, stir over heat until sugar is dissolved.
- Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
- Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
- Place baking dish with enough hot water to come half-way up the sides of the dish.
- Bake in a moderate oven/180°C until set.
Nutrition Facts : Calories 792.4, Fat 47.2, SaturatedFat 30.8, Cholesterol 327.1, Sodium 270.4, Carbohydrate 76.5, Fiber 2.8, Sugar 65.2, Protein 19.9
COCONUT CUSTARD
Provided by Bobby Flay
Categories dessert
Yield fliling for one 4-layer cake
Number Of Ingredients 8
Steps:
- Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
- Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
EASY COCONUT CUSTARDS
Infusing the milk with toasted coconut gives these custards a subtle, nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread coconut in a single layer on a baking sheet. Toast in oven, tossing once or twice, until lightly browned, 8 to 10 minutes. Reserve 2 tablespoons for garnish.
- In a small saucepan over medium heat, cook milk and sugar, stirring often, until sugar dissolves and mixture begins to bubble around the edges, about 5 minutes. Remove from heat; stir in coconut. Cover tightly; let stand 15 minutes.
- Meanwhile, in a large bowl, sprinkle gelatin over 1/4 cup cold water. Let soften, about 5 minutes. Strain warm coconut mixture through a fine-mesh sieve into gelatin mixture (left). Whisk until gelatin dissolves, then whisk in the half-and-half, vanilla, and salt.
- Divide among four 8-ounce ramekins or custard cups; refrigerate until set, about 3 hours. When ready to serve, unmold. Sprinkle with reserved coconut.
Nutrition Facts : Calories 212 g, Fat 11 g, Protein 7 g
COCONUT CUSTARD
Steps:
- Using a hammer and a carpenter's nail, pierce the eyes of the coconuts and make holes about 2 inches deep. Drain liquid and reserve.
- Using a hammer, split coconuts and remove meat from shell. Peel the brown skin from the coconut meat. Break meat into pieces, rinse and grate finely.
- Add enough water to reserved coconut liquid so that it measures 3 1/2 cups. Bring liquid to a boil and add grated coconut. Drain coconut into a strainer, pressing to extract the liquid into a bowl.
- Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid. Discard the coconut.
- In a medium saucepan, combine cornstarch, sugar, salt and vanilla. Whisk in coconut milk and blend well. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens. Reduce heat to low and stir until mixture bubbles.
- Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2 1/2- to 3-cup pan or mold. Refrigerate until cooled and set. Invert onto a serving dish. Sprinkle with nutmeg and cinnamon and serve.
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
- Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
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