COCONUT PUMPKIN CUSTARD

 

  • Cooking Time: 40 minutes
  • Servings: 5
  • Preparation Time: 8 minutes

Ingredients

  • Coconut oil
  • 3 large eggs
  • 1 (15 oz.) can pumpkin puree
  • 14 oz coconut milk
  • 2 tablespoons honey (or to taste)
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • Toasted coconut, optional
  • Whipped cream, optional

Directions

  • 1. Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.
  • 2. Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.
  • 3. Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.
  • 4. Bake for 40 minutes (or until knife inserted in middle comes out clean).
  • 5. Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.
  • Servings: 5
  • Preparation Time: 8 minutes

Notes

Categories: Pudding 

Author Credit: Tropical Traditions

Website Credit: http://moogieland.blogspot.com/2010/12/coconut-pumpkin-custard.html

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