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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


Recipe Summary test

20 mins
2 hrs 55 mins


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; protein 3.4g; carbohydrates 20.2g; dietary fiber 0.2g; sugars 18.6g; fat 8g; saturated fat 4.8g; cholesterol 184.4mg; vitamin a iu 312.3IU; vitamin c 2.6mg; folate 25.7mcg; calcium 78.8mg; iron 0.8mg; magnesium 1.9mg; potassium 36.6mg; sodium 72mg.