Coconut Pumpkin Custard

Enjoy the sweetness of pumpkin and coconut in delicate custard. MORE+ LESS-

By Tablespoon Kitchens

June 9, 2015

Coconut oil

large eggs

(15 oz) can pumpkin puree

oz coconut milk

tablespoons honey (or to taste)

1/2

teaspoon salt

teaspoons cinnamon

1/2

teaspoon ground cloves

1/2

teaspoon ground ginger

Toasted coconut, optional

Whipped cream, optional

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1

Preheat oven to 350° F. Lightly grease 5 (8 oz) custard cups/ramekins with coconut oil.
2

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.
3

Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.
4

Bake for 40 minutes (or until knife inserted in middle comes out clean).
5

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.