Dessert

Baked Coconut Custard is for Dessert.

Baked Coconut Custard takes 30 minutes to prepare.

Baked Coconut Custard takes 60 minutes to cook.

Baked Coconut Custard makes 2 servings.

The ingredients for Baked Coconut Custard are:

1/4 cup sugar
1 egg
1 cup 1% low-fat milk
1/2 teaspoon coconut extract
2 tablespoons frozen reduced-calorie whipped topping -- thawed
2 tablespoons flaked sweetened coconut -- toasted

Here is how you make Baked Coconut Custard:

Combine sugar and egg in a bowl, and stir with a wire whisk until well- blended. Set aside.Heat milk over medium-low heat in a small heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a wire whisk; stir in extract.Divide the mixture evenly between two 6-ounce custard cups. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 1 hour or until almost set (center will not be firm, but custard will set up as it chills).Remove cups from pan, and allow to cool. Cover and chill. Top each serving with 1 tablespoon whipped topping; sprinkle with 1 tablespoon toasted coconut.Number of Servings: 2Recipe submitted by SparkPeople user DENIBREITENBACH.

The nutritional information for Baked Coconut Custard is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 220.3

• Total Fat: 5.7 g
• Cholesterol: 112.6 mg
• Sodium: 99.9 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 0.2 g
• Protein: 7.5 g