Coconut Custard With Mango and Whipped Cream

Simple, easy and tropical. I think I need a vacation!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 1⁄3 cups  whole milk
• 2  large eggs
• 2  large  egg yolks
• 1⁄2 teaspoon vanilla extract
• 3⁄4 cup sweetened flaked coconut

• For the Topping

• 3⁄4 cup  chilled  whipped cream
• 2  tablespoons powdered sugar, to taste
• 1  mango, pitted,peeled,diced

Directions

1. Preheat oven to 350^F.
2. In a 13x9x2 in baking pan, place 6 3/4 cup custard cups.
3. In a medium bowl, whisk the first 5 ingredients together.
4. Add the coconut and mix well.
5. Equally divide between the six custard cups.
6. Pour hot water into baking pan to come half way up the sides of the custard cups.
7. Bake about 30 minutes, or until custards are just set.
8. Remove from pan and refrigerate at least 2 hours until cold.
9. Can be made well in advance.
10. For the Topping: Beat cream and powdered sugar in a medium bowl until stiff peaks form.
11. Spoon or pipe onto custards and sprinkle with diced mango.