Coconut Pot de Crème

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
80
protein 
2 g
sodium 
13 mg
carbohydrates 
6 g
fat 
5 g
fiber  
Trace
cholesterol 
68 mg
Servings 
5
Ingredients 

Ingredients
½ cup lite coconut milk
½ cup half and half
4 egg yolks
⅓ cup unsweetened coconut flakes
¼ cup 2% milk
¼ cup cane sugar
2 tsp pure vanilla extract

Instructions 
  1. Preheat oven to 325F.
  2. In a medium bowl, whisk together all ingredients until well combined.
  3. Fill six ½-cup ramekins or custard cups ¾ of the way with coconut milk mixture. Place ramekins in large baking pan and fill with hot water to the level of the custard in the cups. Carefully place in oven and bake for 30 to 35 minutes until set, or until knife inserted in center comes out clean.
  4. Remove from water and place in the refrigerator for at least an hour.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.