Coconut Custard

Ingredients

• 2 large ripe coconuts
• ½ cup cornstarch
• ⅔ cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• Ground nutmeg
• Ground cinnamon

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    553 calories; 43 grams fat; 38 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 11 grams dietary fiber; 24 grams sugars; 4 grams protein; 172 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Using a hammer and a carpenter’s nail, pierce the eyes of the coconuts and make holes about 2 inches deep. Drain liquid and reserve.
2. Using a hammer, split coconuts and remove meat from shell. Peel the brown skin from the coconut meat. Break meat into pieces, rinse and grate finely.
3. Add enough water to reserved coconut liquid so that it measures 3 1/2 cups. Bring liquid to a boil and add grated coconut. Drain coconut into a strainer, pressing to extract the liquid into a bowl.
4. Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid. Discard the coconut.
5. In a medium saucepan, combine cornstarch, sugar, salt and vanilla. Whisk in coconut milk and blend well. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens. Reduce heat to low and stir until mixture bubbles.
6. Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2 1/2- to 3-cup pan or mold. Refrigerate until cooled and set. Invert onto a serving dish. Sprinkle with nutmeg and cinnamon and serve.