- 1/4 cup plus 2 tablespoons grated coconut, divided
- 2 eggs, lightly beaten
- 2 cups milk
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- Sweetened whipped cream
How to Make It
Place 1 tablespoon coconut in bottom of six 6-ounce custard cups; set aside.
Combine eggs, milk, sugar, and vanilla in a medium mixing bowl; mix well. Pour into prepared custard cups, and place in a 13- x 9- x 2 - inch baking pan. Pour hot water into pan to a depth of 1 inch. Bake at 325° for 1 hour and 30 minutes or until a knife inserted halfway between center and edge of custard comes out clean. Remove cups from water immediately; cool to room temperature. Chill thoroughly. Dollop with sweetened whipped cream before serving.