Baked Banana Coconut Custard Food

BANANA COCONUT CUSTARD

Steps:

• Combine all ingredients together.
• Butter a 1 1/2 quart souffle dish and pour in custard mixture.
• Bake at 350 for 50 minutes.

BAKED BANANA COCONUT CUSTARD

Steps:

• Preheat oven to 350°F
• Puree the bananas in a food processor.
• Then add the coconut milk, eggs and sugar into the food processor and pulse until well mixed.
• Pour the banana custard mixture out into a bowl and stir in the shredded coconut.
• Butter eight 1/2-cup ramekins.
• Pour the banana custard into the ramekins, about 3/4 way up.
• Place the ramekins in a baking pan and pour enough hot water into the pan, water should come halfway up the sides of the ramekins.
• Bake the custards until just set, about 20 minutes.
• Immediately remove the ramekins from the hot water bath and place them on a rack to cool.
• Just before serving, sprinkle the custards evenly with about 1 tablespoon of sugar.
• Turn the oven to broil.
• Place the custards back into the oven, at least 4 inches from heating element, until sugar caramelizes, about 2 minutes.
• Garnish with the chopped candied walnuts.

COCADA (COCONUT CUSTARD)

Steps:

• In uncovered 2-quart saucepan simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or until syrup is nearly absorbed, stirring frequently.
• Stir in 2 1/2 cups of the milk; cook until mixture is hot. In bowl beat eggs with remaining 1/2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla.
• Pour into a 1-1/2 quart bowl or individual serving dishes; chill.
• Top with whipped cream and garnish with almonds, if desired.

AFRICAN BANANA COCONUT BAKE

Steps:

• Heat oven to 375°F.
• Cut bananas crosswise into halves.
• Cut each half lengthwise into halves and arrange in greased 9-inch pie plate.
• Dot with margarine or butter and drizzle with orange and lemon juices.
• Sprinkle with brown sugar and coconut.
• Bake until coconut is golden, 8 to 10 minutes.

EASY THAI COCONUT CUSTARD

Steps:

• Preheat oven to 350°.
• Beat the eggs together, 1 at a time.
• Gradually add sugar, milk and salt; beat well.
• In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
• Pour mixture in a small casserole dish and bake 1/2 hour.
• When baked, brown custard under broiler.

COCONUT CUSTARD CREAM PIE

Steps:

• Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
• Cook in top of double boiler or medium non-stick pot.
• When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
• Add in vanilla, coconut, and food coloring.
• Cook until well thickened.
• Pour into prepared pie shell.
• When cooled, top with Creamy Cool Whip then toasted coconut.