Sunday, May 07, 2006

Coconut Custard

This is lovely on its own or drizzled over top of something (like Squashbread Tea Cake). It is also one that can warm you up or cool you down.

2 cups coconut milk (approx. 1 medium can)
1 cup water
7 eggs (medium)
1/3 to 1/2 c honey
1 tablespoon vanilla (optional)
4 tablespoons arrowroot (or tapioca, cornstarch, potato starch, etc.)
1/4 teaspoon sea salt

Whisk all up in a large pot. Place on medium/high heat and stir constantly until it begins to boil. Remove from heat immediately and continue stirring until the bottom of the pot cools a bit (so that the bottom doesn't turn into scrambled eggs) and then transfer to bowls, canning jars, pie crusts, etc.

Eat warm or cold.

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