The Diabetic Pastry Chef™

SUGAR-FREE Coconut Custard – Recipe

Ingredients:

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

Directions:

Preheat oven to 325 degrees.

In large bowl, beat eggs, add SPLENDA® Naturals, coconut extract and nutmeg; blend in hot milk.

Pour into small casserole dish and bake for 1 hour.

Garnish:

Serve with whipped cream sprinkled with a little toasted coconut, a fresh orange slice or garnish of your choice and enjoy!