Diabetic Pastry Chef

Coconut Custard – Recipe

2 c milk, scalded
2 eggs, slightly beaten
1/2 c SPLENDA® Naturals
2 tsp coconut extract
dash nutmeg

In large bowl, beat eggs, add SPLENDA® Naturals, coconut extract and nutmeg. Blend in hot milk. Pour into small casserole dish. Bake at 325 degrees for 1 hour.

Serve with whipped cream topped with a little toasted coconut.