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Coconut Peach Custard Recipe

Nothing is quicker than this dessert. It is easy enough to throw together even when there is unexpected company.—Vicki Fox, Marshal, North Carolina

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Coconut Peach Custard Recipe

Prep/Total Time: 25 min.

Yield: 4-6 Servings

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Ingredients

6 tablespoons sugar
3 tablespoons cornstarch
3 cups milk
2 eggs, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
2 cups chopped peeled fresh or frozen peaches
1/4 cup flaked coconut, toasted

Directions

In a saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Fold in peaches; sprinkle with coconut. Cover and refrigerate until serving. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 244 calories, 11 g fat (7 g saturated fat), 98 mg cholesterol, 130 mg sodium, 30 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Coconut Peach Custard in Country Woman July/August 2000, p35