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Tropical Coconut Custard
Tropical Coconut Custard
0 Reviews
From: Diabetic Living Magazine
A classic sweet custard flavored with coconut, ginger, and vanilla is served in individual cups and topped with pretty slices of star fruit.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 6 egg yolks
- ½ cup granulated sugar (see Tip)
- 1 teaspoon vanilla
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- 1¼ cups canned unsweetened light coconut milk
- ¾ cup refrigerated unsweetened coconut milk
- ½ small star fruit, cut into 6 thin slices (about 1½ oz.)
Preparation
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Prep
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Ready In
- Preheat oven to 325°F. In a bowl, whisk together egg yolks, sugar, vanilla, ginger, and salt. In a small heavy saucepan combine coconut milks. Heat over medium heat just until bubbly. Remove from heat. Slowly whisk the hot coconut milk into egg mixture.
- Place six 6-ounce shallow ramekins or 6-ounce custard cups in a shallow baking pan. Pour coconut milk mixture into ramekins. Place pan on oven rack. Pour boiling water into pan until halfway up sides of ramekins.
- Bake 45 to 50 minutes or until a knife inserted near the centers comes out clean. Carefully remove ramekins from water. Cool on a wire rack for 30 minutes.
- Cover ramekins and chill 1 to 8 hours. Before serving, let chilled custard stand at room temperature 20 minutes. Top each custard with a starfruit slice.
- Tip: We do not recommend using a sugar substitute for this recipe.
- Serving size: 1 custard
- Per serving: 166 calories; 8 g fat(5 g sat); 0 g fiber; 20 g carbohydrates; 3 g protein; 26 mcg folate; 184 mg cholesterol; 19 g sugars; 312 IU vitamin A; 3 mg vitamin C; 79 mg calcium; 1 mg iron; 72 mg sodium; 37 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 fat, 1 other carb, ½ medium-fat protein
