Ingredients for Banana Coconut Custard
- Half And Half
- 1 (13.5 ounce) can coconut milk
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup mashed ripe banana
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon cornstarch
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How to Make Banana Coconut Custard
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, sugar, and cornstarch until smooth.
- Stir in the coconut milk, banana puree, and vanilla extract until well combined.
- Gently fold in the shredded coconut.
- Butter a 1 1/2-quart soufflé dish. Pour the custard mixture into the prepared dish.
- Place the soufflé dish in a larger baking pan. Carefully pour enough hot water into the larger pan to come halfway up the sides of the soufflé dish (this creates a bain-marie for even cooking).
- Bake for 50-55 minutes, or until the custard is set and lightly golden around the edges.
- Remove from the oven and let cool completely before serving. Refrigerate for at least 2 hours for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
185g
Fat
98g
Carbs
18g
