Coconut custard with lime syrup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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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

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 158cal

Kilojoules 660kJ

Protein 9g

Total fat 5g

–Saturated fat 4g

Carbohydrates 25g

–Sugars 24g

Dietary fibre 0.00g

Sodium 70mg

Calcium 70mg

Iron 0.5mg

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.

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