Coconut Custards

1. 1

   Preheat oven to 350.Spread coconut in a single layer on a baking sheet.

2. 2

   Toast in oven for 8-10 min until lightly brown.

3. 3

   Set aside 2 tbsp for garnish.

4. 4

   In a small pot over medium heat cook milk,sugar stirring often until sugar dissolves and mixture begins to bubble around the edges.

5. 5

   Remove from heat and add the coconut, stir.

6. 6

   Cover tightly and let stand 15 minutes.

7. 7

   In a large bowl sprinkle gelatin over a 1/4 cup of cold water.

8. 8

   Let soften this will take about 5 minutes.

9. 9

   Strain warm coconut mixture through a fine mesh sieve into gelatin mixture.

10. 10

    Whisk until gelatin dissolves then whisk in the half and half, salt and vanilla.

11. 11

    Divide into 4 ramekins and refrigerate until set, 3 hours.

12. 12

    When ready , unmold and sprinkle the reserved coconut on top.

13. 13

    212 calories per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.