Coconut Meringue Custard
Velvety coconut custard topped with a cloud of toasted meringue.
INGREDIENTS
- Custard Ingredients
- 1/2 cup shredded unsweetened coconut
- 2/3 cup sugar
- 1/3 cup cornstarch
- 3 cups Silk Unsweetened, Original, Vanilla, Very Vanilla, DHA Omega-3 & Calcium or Heart Health
- 2 large eggs
- 1 tsp. vanilla extract
- Meringue Ingredients
- 2 egg whites
- 1/4 tsp. cream of tartar
- 1/4 cup sugar
- 1/4 cup shredded unsweetened coconut
PREPARATION
Preheat oven to 300˚F.
For the custard, place six 4-oz. ramekins on a baking sheet. Set aside. Spread the coconut on another small baking sheet or in a cake pan. Place in oven and toast, stirring occasionally, until golden brown, 8-10 minutes. Remove from the oven and increase temperature to 325˚F.
Place the sugar and cornstarch in a heavy 2-quart saucepan. Gradually whisk in the Silk until cornstarch dissolves. Whisk in the eggs until thoroughly incorporated. Place pan over medium heat and bring the mixture to a simmer, stirring constantly. Simmer for an additional 2 minutes. Remove from the heat and stir in the toasted coconut and vanilla. Divide mixture evenly between prepared ramekins. Cover with plastic wrap while making meringue.
To make the meringue, place the egg whites in a clean bowl and beat with an electric mixer until frothy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar and continue whipping until the egg whites are stiff but not dry.
Spoon meringue onto custard, adhering meringue to rims of each ramekin. Sprinkle with shredded coconut. Bake for 8 minutes, or until lightly browned on top.
Serves 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Level of Difficulty: Easy
