Tuesday, July 21, 2009


4 eggs
2 cups milk
1 cup shredded or flaked coconut
1/3 cup all-purpose flour
3 tbsp butter, softened
1 tsp vanilla extract
1/4 tsp salt
1/2 cup honey

Place the eggs, milk, coconut, flour, butter, vanilla, and salt in a blender or food processor. Blend until well combined. With the blender or processor running, slowly pour in the honey, mixing to combine. Spray eight 4-ounce custard cups with nonstick cooking spray. Divide the mixture evenly between the cups. Place the cups on a cookie sheet. Bake at 325 degrees for 30 to 35 minutes or until the coconut is lightly browned.

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