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Coconut Custard 3 - Diabetic

Coconut Custard 3 - Diabetic

Serves: 12

Method

  • Combine eggs sweetener salt and vanilla in a large mixing bowl and blend well
  • Slowly add the scalded milk and beat slightly
  • Mix coconut in gently
  • Pour into a lightly buttered 8-inch baking dish and sprinkle top with nutmeg
  • Bake 5 minutes at 450 and reduce heat to 350 for an additional 15 minutes
  • Silver knife inserted in center will come out clean when done
  • This custard would be good in a pie shell
Nutrional Facts (Per Serving)
No nutritional facts available.
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Source:
Sugar Free...Thats me! - Judith S. Majors. Copyright 1978. ISBN #0-345-28708-8.
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Ingredients
Ingredients
To make Coconut Custard 3 - Diabetic, you'll need:
  • 2
  • 3/4 cup Scalded skim milk
  • 6 Eggs ** Artificial sweetener to =
  • 1/2 cup sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 3/4 cup UNSWEETENED coconut Nutmeg as desired **To cut back on fat - use egg substitute to equal
  • 6 eggs