Custard with coconut

Yield: 1 Servings

Measure Ingredient
4 cups Coconut; freshly grated
12 eaches Egg yolks
8 eaches Egg whites
3 cups Sugar
1 cup Water


Make syrup of 3 cups sugar and 1 cup of water. When syrup is medium thick, add syrup to the grated coconut. Cool. Beat the yolks and add to coconut mixture. Beat whites until stiff and fold into mixture.

Mix one cup sugar and ⅓ cup of water, cook until thickened in a saucepan for a few minutes. Use one this to line a deep baking pan.

Pour into this the mixture of coconut and syrup and stem until set and then transfer to a platter.

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