Coconut Custard
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
hot |
|
| 1 | cup |
coconut
shredded |
*
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 4 | tablespoons |
cornstarch
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
hot |
|
| 237 | ml |
coconut
shredded |
*
|
| 177 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 6E+1 | ml |
cornstarch
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Combine water and coconut.
Let stand for 20 minutes. Blend at high speed for a few seconds.
Add the rest of the ingredients. Blend until well mixed.
Pour into a greased glass dish. Bake at 350℉ (180℃) for 60 to 70 minutes.
Cool on a wire rack and then chill in the fridge.
