Baby Coconut Custard
1 hour 10 minutes
This Thai dessert uses baby coconut flesh that is baked into a custard made of condensed and evaporated milk.
Emelita
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Ingredients
Serves: 1
- 4 eggs
- 1 young coconut, meat only
- 1 (400g) tin condensed milk
- 2 (400ml) tins evaporated milk
- 1/4 cup (60g) sugar
- 1 pinch salt, to taste
Directions
Preparation:10min ›
Cook:1hour ›
Ready in:1hour10min
- Whisk eggs well then add the coconut meat, condensed milk, evaporated milk, sugar and salt. Continue whisking until all ingredients are well blended.
- Pour into a round 3 litre glass baking dish. Place the dish in a large baking pan and fill with water up to halfway up the sides. Place carefully in the oven.
- Bake at 180 degrees C for 60 minutes.
- Insert a toothpick to test if is cooked. It should come out clean. Let cool before serving.
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