Caribbean Coconut Custard

"It's a wow dessert! A great follow up to Jamaican Jerk Pork."
 
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Ready In:
1hr
Ingredients:
7
Yields:
1 mold
Serves:
12-14
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ingredients

  • 2 large eggs
  • 10 large egg yolks
  • 2 cups sugar
  • 1 12 cups cold water
  • 14 cup butter, cut into chunks
  • 1 14 cups sweetened shredded coconut
  • 1 small pineapple, peeled,cored and cut into wedges
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directions

  • Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.
  • Add coconut.
  • Whirl just to mix.
  • Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.
  • Pour egg mixture into mold.
  • Place both pans in a 350* oven.
  • Fill bottom pan with boiling water to halfway up the sides of the mold.
  • Bake until custard jiggles only slightly when shaken, about 50 minutes.
  • Lift mold from water and place on rack.
  • Let cool completely.
  • Invert a plate on top and invert custard onto plate.
  • Lift off mold.
  • Serve or cover and chill for up to 2 days.
  • Cut into wedges and serve with pineapple.

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Reviews

  1. I love this recipe. The texture is wonderful and the flavor is out of this world. It was extremely easy to make. I served this recipe along with the fresh pineapple wedges and the wedges seemed to help tone down some of the richness. This is a very rich recipe (which I happen to love rich). Thanks for the great recipe Di.
     
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