Coconut custard with lime syrup
- 400ml light coconut milk
- 250ml skim milk
- ⅓ cup castor sugar
- 1 teaspoon vanilla extract
- 3 eggs
- ¼ cup brown sugarlight brown cane sugarX
- ¼ cup water
- ½ lime, zest and juice
- passionfruit pulp
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.
Remember, a dish like this is an occasional treat rather than an everyday meal.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 4g
Dietary fibre 0.00g
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