Infusing the milk with toasted coconut gives these custards a subtle, nutty flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

21 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
10/16/2008
Many of the recipes sound great but since I am diabetic, I am not sure which would be OK for me to enjoy. Please think about posting calories, fat, fiber, etc. Thanks.
Rating: Unrated
06/16/2008
where are the nutrtional values w/this recipe? Why don't you post the number of calories, fat and fiber?