Coconut Custard (satterly)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Veggies | 8 | Servings | |
INGREDIENTS
| 2 | c | Hot water |
| 1 | c | Shredded coconut |
| 3/4 | c | Sugar |
| 1/2 | c | Shortening |
| 4 | T | Cornstarch |
| 1/2 | c | Flour |
| 1 | t | Salt |
| 2 | t | Vanilla extract |
INSTRUCTIONS
Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge. Recipe by Mark Satterly
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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 141
Total Fat: 15.9g
Cholesterol: 7.2mg
Sodium: 323.5mg
Potassium: 49.4mg
Carbohydrates: 34g
Fiber: 1.3g
Sugar: 22.8g
Protein: 1.2g