A classic sweet custard flavored with coconut, ginger, and vanilla is served in individual cups and topped with pretty slices of star fruit.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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.

Nutrition Facts

165.7 calories; protein 3.4g 7% DV; carbohydrates 20.2g 7% DV; exchange other carbs 1.5; dietary fiber 0.2g 1% DV; sugars 18.6g; fat 8g 12% DV; saturated fat 4.8g 24% DV; cholesterol 184.4mg 62% DV; vitamin a iu 312.3IU 6% DV; vitamin c 2.6mg 4% DV; folate 25.7mcg 6% DV; calcium 78.8mg 8% DV; iron 0.8mg 5% DV; magnesium 1.9mg 1% DV; potassium 36.6mg 1% DV; sodium 72mg 3% DV.