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Add a photoServings: 8
Ingredients
- 1 quart Heavy cream
- 1 x Vanilla bean split in half
- 1 c. Coco lopez
- 2 c. Fresh coconut
- 10 x Egg yolks Whipped cream Chocolate shavings Espresso pwdr
Directions
- Preheat oven to 300 degrees.
- Combine the cream, scraped vanilla, whole vanilla bean, and coconut lowfat milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 min. Remove from the heat and throw away the vanilla bean.
- In an electric mixer, beat the yolks. Gradually pour the warm cream into the mixer. Mix till incorporated. Strain the liquid into a pitcher. Mix in the fresh coconut.
- Place eight (3/4 c.) ramekins in a roasting pan. Fill the ramekins to the rim with the custard. Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake for 1 to 1 1/2 hrs or possibly till set. Remove from the pan and let the custards cold completely. Place in the refrigerator and refrigeratefor 1 hour. Garnish with whipped cream, chocolate shavings and espresso pwdr.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 8 servings | |
| Calories 244 | |
| Calories from Fat 224 | 92% |
| Total Fat 25.68g | 32% |
| Saturated Fat 16.91g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 25mg | 1% |
| Potassium 82mg | 2% |
| Total Carbs 3.26g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.71g | 0% |
| Protein 1.58g | 3% |
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