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Coconut Custard With Mango and Whipped Cream

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

Ready In:
35mins
Serves:
Units:

ingredients

directions

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

@Normaone
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@Normaone
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"Simple, easy and tropical. I think I need a vacation!"
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  1. ellie_
    This is wonderful custard!!! I used 2 % milk and unsweetened coconut but made as directed, however I had to cook it a lot longer than specified. I also skipped the mango, as the mangoes in the store weren't up to par. My dh said that this was a lot better than our usual and can't wait to have it again -- it's also a lot easier to make than the traditional custard/puddings too! Thanks for sharing this keeper which we will be having again soon!
    Reply
  2. Normaone
    Simple, easy and tropical. I think I need a vacation!
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