Coconut and Almond Custard

May 18, 2014

139

yummy

1 400ml can coconut cream
80g (1/3 cup) caster sugar
2 eggs, at room temperature
2 tablespoons flaked almonds

Preheat oven to 200°C. Place the coconut cream, sugar and eggs in a large jug, and use a balloon whisk to whisk until combined. Step 2 Pour the mixture into four 200ml ramekins or ovenproof dishes or cups....
See the full directions on my site

Nutritions

Calories
1640

Sodium
28mg
1% DV

Fat
13g
20% DV

Protein
5g
11% DV

Carbs
421g
143% DV

Fiber
4g
17% DV