Caribbean Coconut Custard

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12-14
YIELD: 1 mold
UNITS: US

INGREDIENTS

Nutrition
  • 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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