Yum! These little custards are light, delicious and perfect for summer nights. Mom loves them just as much as I do. Because you can make them ahead, they are a great choice for when you have company. Plus, they are sure to impress.
Contributed by Elizabeth Savoie Dronet, orginally from Everyday Food Magazine
Ingredients
- 1/2 cup sweetened shredded coconut
- 1 1/2 cups whole milk
- 1/4 cup sugar
- 1 envelope (1/4 ounce) unflavored gelatin
- 1 cup half-and-half (*can substitute milk and heavy cream)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Method
- Preheat oven to 350 degrees. Spread coconut in a single layer on a baking sheet. Toast in oven, tossing once or twice, until lightly browned, 8 to 10 minutes. Reserve 2 tablespoons for garnish.
- In a small saucepan over medium heat, cook milk and sugar, stirring often, until sugar dissolves and mixture begins to bubble around the edges, about 5 minutes. Remove from heat; stir in coconut. Cover tightly; let stand 15 minutes.
- Meanwhile, in a large bowl, sprinkle gelatin over 1/4 cup cold water. Let soften, about 5 minutes. Strain warm coconut mixture through a fine-mesh sieve into gelatin mixture. Whisk until gelatin dissolves, then whisk in the half-and-half, vanilla, and salt.
- Divide among four to five 8-ounce ramekins or custard cups; refrigerate until set, about 3 hours. When ready to serve, unmold by dipping the ramekins in hot water for a few seconds and turning them upside down on a plate. You can also just serve them in the ramekins. Sprinkle with reserved coconut.
* If you have heavy cream instead of half & half, substitute 1/2 cup milk and 1/2 cream. I add the milk in with the rest of the milk and stir in the cream later after I add the gelatin.
**For a party buffet, try serving these in shot glasses instead of ramekins. You can easily double the recipe.
Savoie Secrets: It's a Family Recipe 