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Ingredients
2 whole eggs
2 egg yolks
1 15-ounce can cream of coconut (see note)
1 cup evaporated milk
2 teaspoons vanilla
Nutritional analysis per serving (4 servings)
64 grams carbs; 171 milligrams cholesterol; 522 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 21 grams saturated fat; 26 grams fat; 139 milligrams sodium; 9 grams protein; 61 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the whole eggs with the egg yolks. Gradually beat in the coconut cream, evaporated milk and vanilla. (For speed, use a food processor or blender).
- Step 2
Pour the mixture into a three-to four-cup baking dish, set the dish into a larger pan filled with an inch or two of hot water. Bake at 325 degrees for 50 to 60 minutes, or until the center is slightly shaky but almost set. Remove the baking dish from the hot water and let it cool.
Cream of coconut, which is thick and sweet, is available in most supermarkets because of the popularity of pina coladas. You can, of course, use fresh coconut milk, made by removing the shell from a coconut, chopping the coconut meat and processing the meat in a blender with two cups of hot milk. For this recipe, strain the liquid and sweeten it with a quarter cup of sugar, or to taste.
Private Notes
Comments
This is almost unpleasant, I made my husband finish it. It's very oily and not sweet enough. Do not recommend