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Coconut Custard
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 2large ripe coconuts
- ½cup cornstarch
- ⅔cup sugar
- ½teaspoon salt
- 1teaspoon vanilla extract
- Ground nutmeg
- Ground cinnamon
Preparation
- Step 1
Using a hammer and a carpenter's nail, pierce the eyes of the coconuts and make holes about 2 inches deep. Drain liquid and reserve.
- Step 2
Using a hammer, split coconuts and remove meat from shell. Peel the brown skin from the coconut meat. Break meat into pieces, rinse and grate finely.
- Step 3
Add enough water to reserved coconut liquid so that it measures 3½ cups. Bring liquid to a boil and add grated coconut. Drain coconut into a strainer, pressing to extract the liquid into a bowl.
- Step 4
Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid. Discard the coconut.
- Step 5
In a medium saucepan, combine cornstarch, sugar, salt and vanilla. Whisk in coconut milk and blend well. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens. Reduce heat to low and stir until mixture bubbles.
- Step 6
Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2½- to 3-cup pan or mold. Refrigerate until cooled and set. Invert onto a serving dish. Sprinkle with nutmeg and cinnamon and serve.
Private Notes
Cooking Notes
I don’t see how this could possibly be done in an hour. Removing the brown skin from the coconut flesh is a labor- and time-intensive job.
Shouldn’t the hammer and nail be added to the ingredients list? I find the described technique of draining the coconut to be dangerous. I have tried the hammer method on many occasions but have now changed to a cordless electric drill with a 1/4” bit, this after the third trip to ER, two for smashed thumbs and the last one for a smashed kneecap.
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