Coconut Cream

Name: Coconut Cream
Total time: 1 h 10 min
Yield: Four servings
Cuisine: caribbean
Ingredients: 2 whole eggs; 2 egg yolks; 1 15-ounce can cream of coconut (see note); 1 cup evaporated milk; 2 teaspoons vanilla

By Betty Fussell

Total Time: 1 hour 10 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; THE REAL KEY WEST

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 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).
Step 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.

Tip

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.