Coconut Cream

Ingredients

• 2 whole eggs
• 2 egg yolks
• 1 15-ounce can cream of coconut (see note)
• 1 cup evaporated milk
• 2 teaspoons vanilla

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    510 calories; 25 grams fat; 20 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 0 grams dietary fiber; 61 grams sugars; 8 grams protein; 135 milligrams cholesterol; 134 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

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).
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.

1 hour 10 minutes