Coconut Custards

Lightly sweet, super delicious, and the best part is that you can make it on a whim since you probably have all the ingredients.

I always keep canned Carnation milk and unsweetened coconut in my pantry and often make these on a Saturday or Sunday afternoon to serve after supper!

  • 5 large eggs
  • 1 cup Splenda or 1/2 cup Truvia sugar replacers
  • 1 teaspoon vanilla extract
  • One, 12 ounce can Carnation Evaporated Milk or low fat Evaporated Milk (NOT sweetened condensed milk)
  • 1/2 cup unsweetened flaked or shredded coconut  (NOT sweetened coconut)
  • Arrange 6 custard cups or ramekins on a sheet pan - preheat oven to 300 degree.
  • Beat eggs with Splenda using hand mixer or a blender - stir in the vanilla, milk and coconut.
  • Evenly divide into the custard cups. Bake until centers still jiggle a little but edges have puffed a bit - 20 to 30 minutes. Really try hard to not overbake, really just move the tray and judge the jiggle, you can tell!

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