Coconut custard

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Serves 10
Prep 10
Cook 35
A light and creamy winter-warming dessert with a hint of coconut to give it that extra exotic flavour.
  • 4 eggs, lightly beaten
  • 2 cups So Good Coconut Milk Unsweetened
  • 3/4 cup shredded coconut
  • 1/2 cup plain wholemeal flour
  • 1/3 cup honey
  • 1/4 cup margarine, reduced fat, melted
  • 1 tsp lime zest

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  1. Place all ingredients in a large bowl and mix well.
  2. Pour into a lightly greased and lined 20cm square cake tin. 
  3. Bake in a moderate oven (180°C) for 35 minutes or until golden and set.
  4. Cut into 10 servings.
Serving suggestion - top with whipped coconut cream.

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