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Coconut Lime Custard

June 13, 2014

This custard has a very distinctive flavor due to the coconut milk. I really like its 5-ingredient list that mixes the coconut with lime. It’s a light(ish) way to end a good meal and can be made ahead of time. This means you get to enjoy the meal from start to end!

20140524 Coconut Lime Custard

You will need:

  • 4 eggs
  • 6 T light brown sugar
  • 1 cup lite coconut milk
  • 1 t vanilla extract
  • 1 lime, zested and juiced
  • Coconut chips (optional)

Then you will…

  1. Preheat your oven to 320 degrees.
  2. In a medium mixing bowl, whisk together the eggs and sugar until smooth.
  3. Whisk in the coconut milk, vanilla, lime zest and juice.
  4. Pour the mixture into 4 heatproof glasses, like ramekins or another ovenproof dish.
  5. Set the ramekins in an ovenproof baking dish with high side.
  6. Pour hot water into the larger baking dish, until the water reaches halfway up the sides of the ramekins.
  7. Bake for about 45 minutes to an hour, or until the custards are set in the middle.
  8. Remove the pan from the oven and (carefully) lift the ramekins out of the water bath. Allow to cool at least 10 minutes before serving.
  9. If you’d like a contrasting texture, top with coconut chips!
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One comment

  1. You put the lime in the coconut and stir it all up…



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