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Saturday, April 11, 2015

Coconut Custards

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 1/2 cup shredded sweetened coconut
  • 1 1/2 cups whole milk
  • 1/4 cup sugar
  • 1 (1/4 ounce) envelope unflavored gelatin
  • 1 cup half-and-half
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Recipe

  • 1 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 in a small pot over medium heat cook milk,sugar stirring often until sugar dissolves and mixture begins to bubble around the edges.
  • 3 remove from heat and add the coconut, stir. cover tightly and let stand 15 minutes.
  • 4 in a large bowl sprinkle gelatin over a 1/4 cup of cold water. let soften this will take about 5 minutes.
  • 5 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 divide into 4 ramekins and refrigerate until set, 3 hours. when ready , unmold and sprinkle the reserved coconut on top.
  • 7 212 calories per serving.

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