Coconut Custard With Mango And Whipped Cream Recipe

Name: Coconut Custard With Mango And Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can sweetened condensed milk; 1 1/3 cups whole milk; 2 large eggs; 2 large egg yolks; 1/2 teaspoon vanilla extract; 3/4 cup sweetened flaked coconut; For the Topping; 3/4 cup chilled whipped cream; 2 tablespoons powdered sugar, to taste; 1 mango, pitted,peeled,diced

Servings: persons

1 (14 ounce) can sweetened condensed milk
1 1/3 cups whole milk
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut
For the Topping
3/4 cup chilled whipped cream
2 tablespoons powdered sugar, to taste
1 mango, pitted,peeled,diced

1
Preheat oven to 350^F.
2
In a 13x9x2 in baking pan, place 6 3/4 cup custard cups.
3
In a medium bowl, whisk the first 5 ingredients together.
4
Add the coconut and mix well.
5
Equally divide between the six custard cups.
6
Pour hot water into baking pan to come half way up the sides of the custard cups.
7
Bake about 30 minutes, or until custards are just set.
8
Remove from pan and refrigerate at least 2 hours until cold.
9
Can be made well in advance.
10
For the Topping: Beat cream and powdered sugar in a medium bowl until stiff peaks form.
11
Spoon or pipe onto custards and sprinkle with diced mango.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (14 ounce) can sweetened condensed milk, 1 1/3 cups whole milk, 2 large eggs, 2 large egg yolks, and more.

Yes, Coconut Custard With Mango And Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Custard With Mango And Whipped Cream

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