Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Coconut Custard Pudding




Source of Recipe


Joanne


Recipe Introduction


Preheat oven to 325 degrees. Spray 6 custard cups with Pam.


List of Ingredients




4 Eggs
1 1/2 cups heavy cream
1/2 cup water
1/4 teaspoon salt
1/2 cup bulk- style Splenda
1 Tablespoon melted butter
3/4 cup grated, unsweetened coconut (you may have to grate
it yourself)


Recipe



With mixer, beat eggs very well. Add cream, water, salt,
and sweetener and blend. Add butter and coconut, mixing
until blended. Pour into sprayed custard cups and bake for
25 minutes. May be eaten warm or cold.

If you wish to have the bottoms of the custards not be
browned place the cups in a 2" deep pan and fill with water
to 1" deep then put the whole pan into the oven.