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

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

166 calories; 8 g total fat; 4.8 g saturated fat; 184 mg cholesterol; 72 mg sodium. 37 mg potassium; 20.2 g carbohydrates; 0.2 g fiber; 19 g sugar; 3.4 g protein; 312 IU vitamin a iu; 3 mg vitamin c; 26 mcg folate; 79 mg calcium; 1 mg iron; 2 mg magnesium;