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Coconut Peach Custard Recipe

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Nothing is quicker than this dessert. It is easy enough to throw together even when there is unexpected company.—Vicki Fox, Marshal, North Carolina
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings

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

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.

Directions

  1. 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.
Originally published as Coconut Peach Custard in Country Woman July/August 2000, p35

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.

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