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Coconut Pumpkin Custard

Coconut Pumpkin Custard
  • Prep 48 hr 0 min
  • Total 8 min
  • Servings 5
Enjoy the sweetness of pumpkin and coconut in delicate custard.
Updated 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

  • 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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