There is power in coconut.
There’s nutritional value too, but I’m talking about the power coconut gives you over other people.
It’s a polarizing fruit, you see. People either love it or hate it, so it’s easy to use as a bribe or a threat.
My father adores it.
In particular, he adores coconut cream pie. And his family knows the depth of his adoration. Want to make his day? We know how. Need some leverage? We threaten not to make any for a long, long time.
Sometimes we mean it.
But seriously, I love to make my dad’s favorite things.
Custard is another one of his favorites.
He’s delighted with traditional custard, like my grandma always made.
But of course, coconut was the way to take it to the next level.
Coconut Custard
- 1 ½ C milk
- 2 eggs
- 1 T honey
- 1 tsp vanilla
- ½ tsp coconut extract
- Dash salt
- ½ C shredded coconut
Whisk the first six ingredients together. Then stir in the coconut.
Divide the mixture evenly between four small ramekins or custard dishes.
Place these in a square baking dish, and fill the larger pan about halfway with water.
Bake at 325°F for one hour, or until a knife inserted in the center of the custard comes out clean.
I sprinkled these with nutmeg (it wouldn’t be custard without it).
You can choose another spice or skip it altogether, but nutmeg blends wonderfully with the coconut aroma that fills the kitchen.
I wanted pretty, toasted coconut on top, so I sprinkled more on the custard after it had baked long enough to set up (at least half an hour).
If you try this too early, the coconut will just sink in, so be patient. It only needs to be in the oven long enough to get slightly browned.
So there you have it.
Another way to exploit the power of coconut—and to say I love you!
Happy Father’s Day!
