Arlene has also given us a coconut custard recipe, which looks delicious! I am a true coconut lover, and this is the desert for me! As Arlene says, make absolutely sure you get the unsweetened coconut or you will be in trouble carb wise. It is in health food stores, but I have found it in my Publix Grocery. Of course they have a wonderful "green aisle" that is not available in all groceries. Once again, this is a slow cooker recipe, so we don't have to heat up our kitchens in the hot summertime! So, here it is:
Coconut Custard (servings: 8)
2 tsp butter
3 cups half and half
1 cup canned coconut milk (unsweetened)
5 eggs beaten
1 tsp vanilla
1 C Splenda Granular Sweetener
2 C unsweetened shredded coconut
pinch of kosher salt
1/4 tsp coconut extract
whipped cream (optional)
toasted, unsweetened coconut (optional)
1. Grease a slow cooker crock with 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 crock.
2. 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 (you can also gently touch the top of the custard with your finger or the back of a spoon 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 set for 1 hour at room temperature.
3. 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.
(I cover the crock with a paper towel to absorb moisture, then put the cover on the crock over the paper towels).
Top each portion with a drizzle of low-carb hot fudge - tastes like a Mounds Bar!!
For easy entertaining, make it a day ahead of time and scoop it into dessert cups and garnish.
Unsweetened coconut is essential and is found in health food stores.