Zutaten für Coconut Pumpkin Custard
- 1 (13.5 ounce) can full-fat coconut milk
- Pumpkin
- 1/2 cup granulated sugar
- 3 large eggs
- Salt
- Coconut Extract
- Nutmeg
- Cinnamon
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Zubereitung von Coconut Pumpkin Custard
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, coconut milk, eggs, sugar, and vanilla extract until smooth and well combined.
- Stir in the ground cinnamon and ground nutmeg.
- Pour the custard mixture into individual ramekins or a larger baking dish.
- Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Bake for 40-50 minutes, or until the custard is set and a knife inserted near the center comes out clean.
- Remove from the oven and let cool completely before refrigerating for at least 2 hours to allow the custard to fully set.
- Garnish with toasted coconut flakes, a sprinkle of cinnamon, or a dollop of whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
162g
Fat
57g
Carbs
14g
