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Coconut Peach Custard




Source of Recipe


Internet


List of Ingredients




6 T. sugar
3 T. cornstarch
3 C. milk
2 eggs, lightly beaten
2 T. butter
2 tsp. vanilla extract
2 C. chopped, peeled, fresh or frozen peaches
1/4 C. flaked coconut, toasted


Recipe



In a saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Remove from heat.

Stir in a small amount of the hot mixture into the eggs, return all to pan and stir constantly. Bring to a gentle boil, cook and stir for 2 minutes.

Remove from heat; stir in butter and vanilla. Fold in peaches, sprinkle with coconut.

Cover and refrigerate until serving.

Serves 4-6