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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