Coconut Custard
From Gem's Vegetarian Cooking
Source: Mommy Logan
- 4 eggs
- 2 cups milk
- 1 cup shredded or flaked coconut
- 1/3 cup all-purpose flour
- 3 tbs butter, softened
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 cup honey
Place all ingredients except honey in a blender or food processor. Blend until combined. With blender or processor running, slowly pour in honey mixing to combine. Spray eight (4 ounce) custard cups with nonstick cooking spray. Divide mixture evenly into cups. Place cups on cookie sheet. Bake at 325 degrees for 30 to 35 minutes or until coconut is lightly browned.
