cateory: desserts
Steamed Coconut Custard
Reviews: 198
Ingredients:
- 3 eggs*
- 1 14-oz. can reduced-fat coconut milk
- 5 tbsp. water
- 3 tbsp. sugar
- 1 oz. cellophane noodles, soaked in warm water for 5 minutes
- 4 ripe bananas, peeled and chopped
- 1 tsp. salt
- vanilla ice cream or frozen yogurt
How to make
Steamed Coconut Custard
Steamed Coconut Custard
- In a medium bowl, beat eggs. Add coconut milk, water, and sugar. Stir to combine.
- Pour egg mixture into a 2-quart casserole dish.
- Meanwhile, drain cellophane noodles and chop into small pieces.
- Add noodles, bananas, and salt to the egg mixture and mix well.
- Cover the casserole dish with aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with 1/2 inch of water.
- Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour.
- The custard is done when a knife inserted in the center comes out clean.
- Serve hot or cold with vanilla ice cream or frozen yogurt.
- *To reduce the cholesterol content of this dish, use egg substitute instead of real eggs.
- Preparation time: 15 minutes
Comments for
Steamed Coconut Custard
Steamed Coconut Custard
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