Coconut custard with lime syrup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 6

Time to make: 45 mins , plus 1 hr chilling

Hands-on time: 10 mins

Ingredients

More weights & measures

400ml light coconut milk

250ml skim milk

⅓ cup castor sugar

1 teaspoon vanilla extract

3 eggs

Syrup

¼ cup brown sugarlight brown cane sugarX

¼ cup water

½ lime, zest and juice

passionfruit pulp

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Instructions

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1 Preheat oven to 190ºC. Place coconut milk, sugar and eggs in a large jug. Whisk until combined.

2 Pour mixture into ramekins or ovenproof dishes or cups. Place ramekins in a roasting pan. Pour enough hot water into pan to reach halfway up ramekin sides.

3 Bake for 30-35 minutes or until just set. Remove from water and set aside for 5 minutes to cool. Serve warm or chill for an hour or more.

4 To make syrup, combine sugar, water, lime juice and zest in a saucepan over a low heat. Simmer for about 10 minutes until syrup thickens.

5 To serve, pour warm syrup over custards and top with 1/2 teaspoon passionfruit pulp and extra lime zest if preferred.

HFG tip

Remember, a dish like this is an occasional treat rather than an everyday meal.

Nutrition Info (per serve)

Calories 158 cal

Kilojoules 660 kJ

Protein 9 g

Total fat 5 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 24 g

Dietary fibre 0.00 g

Sodium 70 mg

Calcium 70 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.