Submitted by Linda Thibodeaux's Collection
on Saturday, January 03, 2009
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Makes:
Prep Time:
20 minutes
Cook Time:
30 minutes
Ready In:
50 minutes
A few interesting tidbits on coconut juice from FoodReference.com: Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.
Ingredients
3 eggs
1/2 cup white sugar
1/4 tsp salt
1/4 tsp nutmeg
2 cups scalding milk
3/4 tsp vanilla extract
1 pie shell
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Coconut Custard
1 cup shredded coconut
Directions
Preheat oven to 450 degrees. Heat milk to scalding hot (do not boil). Add to the milk all the ingredients except the eggs. Beat the eggs; blend in the milk mixture. Pour into a prepared pie shell. Bake 15 minutes at 450 degrees; then reduce heat to 350 degrees and bake an additional 15 minutes or until a knife inserted comes out clean. Your custard may appear soft but as it cools the filling will set.
Coconut Custard - Omit the nutmeg and add 1 cup shredded coconut.
