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Coconut Custard*

Estimated Prep Time: 10 minutes
Cook Time: 3 hours (plus 1 hour to cool)
Servings: 8

2 tsp butter
3 cups half-and-half
1 cup canned cocnut milk
5 eggs, beaten
1 tsp vanilla
1 cup Splenda
2 cups unsweetened, shredded coconut
pinch kosher salt
1/4 tsp coconut extract
whipped cream (optional)
toasted, unsweetened coconut (optional)

Grease the slow cooker with the butter (leave excess in the crock); set aside. In a medium mixing bowl, combine all ingredients except whipped cream and toasted coconut; mix well and pour into the slow cooker.

Cover and cook on low for 3 hours. At the end of the cooking time, give the slow cooker a gentle jiggle to make sure the custard is set (or touch the top of the custard to test it). If it's not set, cook 1/2 hour more. If it is set, leave the crock uncovered and let the custard sit for 1 hour at room temperature.

Slice the custard and use a pie server to remove each piece ( the first piece will be difficult to remove in one piece; after that it should be easy.) Garnish custard with whipped cream and a sprinkling of toasted coconut, if desired. Refrigerate any leftovers.

Everyday Low-Carb Slow Cooker Cookbook