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Coconut Pumpkin Custard

  • Prep 48 hr 0 min
  • Total 8 min
  • Servings 5
  • Pinterest
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Enjoy the sweetness of pumpkin and coconut in delicate custard. MORE + LESS -

Moogie
June 9, 2015

Ingredients

Coconut oil
3
large eggs
1
(15 oz) can pumpkin puree
14
oz coconut milk
2
tablespoons honey (or to taste)
1/2
teaspoon salt
2
teaspoons cinnamon
1/2
teaspoon ground cloves
1/2
teaspoon ground ginger
Toasted coconut, optional
Whipped cream, optional

Steps

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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.
 

Nutrition Information

No nutrition information available for this recipe

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