Prep 5 mins
Cook 50 mins
Takes you back to the islands! Light, easy and delicious.
- 1 cup half-and-half
- 1 cup coconut milk
- 4 eggs, lightly beaten
- 1⁄2 cup sugar
- 1 cup coconut
- 1 cup banana, sliced
- 1⁄2 teaspoon vanilla
- 1 pinch salt
- Combine all ingredients together.
- Butter a 1 1/2 quart souffle dish and pour in custard mixture.
- Bake at 350 for 50 minutes.
There seemed to be a lot of potential with this recipe however it just didn't turn out the way I wanted it to. The flavor was good but the addition of the egg whites to the mix made it taste eggy and have a texture like a quiche not custard. I should have gone with my gut and only put in the yolks. The coconut on top would also imprive the texture. I will try again with this change and see how it goes.
I am currently eating this heavenly dessert and had to rate it immediately. There are so many things I love about this custard 1. it's easy - just mix and bake. 2. it seems to be forgiving - I didn't have half and half so I used heavy cream and skim milk 3. it doesn't require a water bath. 4. it's delicious. Only one thing I would do differently next time - instead of putting coconut in it, just put the coconut on top to brown and get crunchy - I guess I prefer my coconut this way instead of soggy in the custard. Even so, I'm thoroughly enjoying this and my husband is too.
I loved the addition of the bananas! What a great dessert and one that I enjoyed all by myself with a generous scoop of Cool Whip on top. Yummie! Thanks!