Quickie Custard (or Banana Coconut Custard)
  • 1 cup coconut milk
  • ⅓ - ½ cups cane sugar
  • 2 eggs
  • 1 ripe banana
  • 1 tsp coconut
  • 1 tsp vanilla
  • toasted shredded coconut (optional)
  1. Preheat oven to 350 degrees. Lightly oil 4-6 ramekins or oven-proof bowls. Place all ingredients, except shredded coconut, into a food processor or blender. Blend until combined. Fill ramekins ½ to ⅔ full and place inside glass baking dish. Fill glass baking dish with enough water to reach halfway up the sides of ramekins. Bake 45-60 minutes or until custard has set. Top with toasted shredded coconut, if desired.
Recipe by My Wife's Muffin at http://www.mywifesmuffin.ca/2014/06/quickie-custard-or-banana-coconut-custard.html