Coconut Pot de Crèmedate: October 30, 2012
Nutrition Information (per serving)
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
- Preheat oven to 325F.
- In a medium bowl, whisk together all ingredients until well combined.
- 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.
- Remove from water and place in the refrigerator for at least an hour.